Instructions: Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 5 to 6 minutes or until shrimp turn pink; stirring constantly. Remove shrimp from skillet; cover to keep warm.

In same skillet, bring water to a boil over medium-high heat. Stir in frozen brocolli, onion and gingerroot. Cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add warm shrimp.

In samll bowl, blend cornstarch and soy sauce. Stir into hot shrimp mixture. Cook stirring constantly, 1 to 2 minutes or until glaze has slightly thickened and covers all ingredients. If desired, serve with hot cooked rice or pasta.

4 servings

(I served this on a 1/2 cup of rice and sprinkled it with some soy sauce.

Delicious!)

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