Ingredients:
1 lb broccoli
1 lb boneless skinless chicken breasts
2 tablespoons chicken broth or 2 tablespoons water
3 teaspoons cornstarch, divided
1 teaspoon salt, divided
3 tablespoons vegetable oil
3/4 cup water, divided
2 cloves garlic, crushed and peeled
1 (8 ounce) cans sliced bamboo shoots, drained
Directions:
Trim the broccoli stalks and peel them.
Slice off the florettes, and cut them into bite size pieces.
Roll cut the peeled stalks into small pieces.
(you should end up with approz. 4 cups cut broccoli) Set aside.
Slice chicken breasts into 1/4 inch wide slices.
Place in bowl with chicken broth, 1 teaspoon cornstarch, 1/2 teaspoon salt, and stir together.
Mix remaining 2 teaspoons cornstarch and 1/2 teaspoon salt with 1/2 cup cold water.
Set aside.
Pour 1 tablespoon oil into wok or large skillet and place over high heat.
When oil is hot, add broccoli and stir for about 30 seconds.
Add remaining 1/4 cup water, reduce heat to medium, and cover the pan.
Continue cooking, stirring occasionally, for approximately 2 to 3 minutes, or until broccoli turns dark green and is tender-crisp.
Pour onto shallow platter and set aside.
Heat remaining 2 tablespoons oil in same pan over high heat.
When oil is hot, add garlic and stir for about 30 seconds.
With a spoon, stir up chicken in bowl again, and dump into pan with garlic.
Stir briskly for 3-4 minutes, or until chicken has turned white.
Add bamboo shoots and cooked broccoli, stirring constantly.
Pour in the cornstarch mixture and continue stirring until the greavy has thickened slightly.
Remove from heat and discard garlic, if desired.
Serve hot.
(I serve it over rice).
Servings: 4-6
Time preparation: 15 min.
Time total: 25 min.