Shrimp And Vegetable Stir Fry - cooking recipe

Ingredients

3/4 lb cleaned shrimp
3 teaspoons cornstarch, divided
1/8 teaspoon ground ginger
1 garlic clove, minced
1/2 lb fresh broccoli (about 1/2 bunch)
4 tablespoons oil, divided (sesame oil adds more flavor)
1 cup cold water
1 chicken bouillon cube
6 ounces frozen pea pods, thawed
1 tablespoon soy sauce

Preparation

In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
Remove tough ends from broccoli; cut stalks into 3/4\" pieces and head into flowerettes.
Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
Heat 3 tablespoons oil in large skillet or wok over medium heat.
Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
Add pea pods; cook 1 minute.
Add cornstarch mixture; cook until bubbly.
Add shrimp and cook until sauce thickens.
Serve over steamed rice.