Sesame Hoisin Shrimp

When I set out to make this I started by thinking of what I HATE about Chinese food - not much sauce. It always seems to me that there's just enough sauce on the stuff to make me wish there was more. So obviously, my first goal was to make sure that there was an abundance of sauce... I wanted sauce left over! And guess what? I have LOTS of left overs!

Start by steaming some Calrose rice - make sure it's good & sticky! I love my rice steamer, but you can use a good 'ole pan if that's what floats your boat.

While that's cooking, prep your veggies - 2 carrots sliced ultra thin (use a mandolin if you can)
2/3 of a large yellow onion, sliced
1 lg head of broccoli, stems & all, sliced up

Next, make the sauce - mix these together in a bowl & set aside:
8 ozs. Hoisin Sauce, hold out 3 tbsp for the marinade for the shrimp
2 14oz. cans chicken broth, hold out 1/4c. for the marinade
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp minced ginger
1 tbsp minced garlic
6 tbsp corn starch

Now, marinade the shrimp: you could use any meat you like here, I just had shrimp that I needed to use:
60 smallish shrimp, prepped, cooked (I like the bagged frozen ones - all you have to do is defrost & pull off the tails)

Mix up the following and pour over the shrimp & stir
2 tbsp soy sauce
3 tbsp hoisin sauce
1/4 c. chicken broth
Make sure you let the shrimp marinade at least 30 minutes

About 20 minutes into the marinading process, heat some sesame oil in a large skillet - LOTS of sesame oil - a couple tablespoons at least.
Toss in the onions, carrots & broccoli. Stir till the onions are starting to cook then add some water, stir around and cover for about 5 minutes letting the water steam the veggies. You can cook longer, just all depends on how you like your veggies.

Once the veggies are starting to become how you like them, add the shrimp, mix to combine and then add the sauce.

Where's the picture of the veggies & shrimp in the sauce you ask? Well.... I kinda got hungry & forgot to take a picture of it....Serve like I did, over that sticky steamed rice, or chow mein noodles etc.... top with a sprinkle of sesame seeds.

And then, wonder why you haven't used Hoisin Sauce before!