1 1/2tablespoonssoy sauce(or tamari for gluten free)
1/4teaspoonwhite pepper powder
1headbroccoli, separated into bite-sized florets
1tablespoonpeanut oil(or vegetable oil)
Combine all the marinade ingredients in a bowl. Mix well until the shrimp are evenly coated with a layer of slurry.
Whisk all the sauce ingredients together in a small bowl and set aside.
Heat 1/4 cup water in a large nonstick skillet over medium high heat until boiling. Spread the broccoli in the skillet. Cooked covered for 1 minute or so, until the broccoli is mostly cooked through. Transfer to a plate. Wipe the pan with a few layers of paper towel held in a pair of tongs to remove the extra water, if needed.
Add the oil and spread the shrimp in one layer in the skillet. Let cook for 30 seconds without moving. Cook and stir occasionally until the bottom turns golden. Flip to cook the other side until golden.
Add the garlic and minced ginger. Stir a few times to release the fragrance.
Add the cooked broccoli back into the skillet. Stir the sauce again to dissolve the cornstarch completely. Pour sauce into the pan. Stir to mix well, until the sauce thickens. Immediately transfer everything to a plate.
Serve hot over steamed rice or noodles as a main dish.