• 2 cups fresh broccoli florets
• 1 tablespoon water
• 2 tablespoons peanut oil
• 4 large cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons grated fresh ginger root
• 1 pound uncooked medium shrimp, peeled and deveined
• ¼ cup canned water chestnuts, drained
• 2 tablespoons cornstarch

Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes. Heat peanut oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Reduce heat to low. Add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic; bring to a boil. Add shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with shrimp mixture to coat with sauce. Stir cornstarch into mixture, 1 tablespoon at a time, until sauce thickens, about 5 minutes.