Hoisin Shrimp & Broccol

Hoisin Shrimp & Broccol 1 tablespoon cornstarch 1/3 cup reduced-sodium chicken broth 4-1/2 teaspoons reduced-sodium soy sauce 4-1/2 teaspoons hoisin sauce 1 teaspoon sesame oil 3 cups fresh broccoli florets 1 tablespoon canola oil 4 green onions, chopped 3 garlic cloves, minced 1 teaspoon minced fresh gingerroot 1 pound uncooked medium shrimp, peeled and deveined 2 cups hot cooked rice In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice