Place the shrimp in a medium-sized bowl, add the cornstarch and garlic powder.
Toss to coat the shrimp, set aside.
Make the sauce. In a small bowl whisk together the soy sauce, chicken stock, garlic, brown sugar, cornstarch, vinegar, ginger, and sesame oil, set aside.
Place a large skillet over medium-high heat. Once hot, add 1 tablespoon of the vegetable oil and coat the bottom of the pan. Add the broccoli, and sear, tossing occasionally for 5 minutes.
Lower the heat to medium-low. Add the water and cover to steam until tender-crisp, about 5 minutes, stirring occasionally, or just shake the pan every minute or so. Take out the broccoli and place it on a plate, set aside.
Turn the heat up to medium-high again. Add the remaining 1 tablespoon of oil to the pan, add the shrimp in a single layer, and sear. We are just looking for a little char, do not cook all the way through.
Turn the heat down to medium-low. Add the broccoli back to the pan.
Add the sauce.
Stir to coat everything in the sauce, cook until the shrimp are cooked through and the sauce has thickened about 2-3 minutes.
Serve with a garnish of sliced green onions and sesame seeds, optional.
I use medium/large fresh shrimp for this recipe. However, you can use any size of shrimp that you like depending on how much of them you'd want.
I haven't tested this recipe with frozen shrimp or frozen broccoli. So I can't tell you how that would work.
Serving this over rice is our favorite way to eat this dish but you can serve it over brown rice or cauliflower rice or no rice at all!
You'll want to use fresh broccoli florets for this, you can either get this from a head of broccoli or you can find bags of fresh florets at your local grocer.
We like to get a good sear on our broccoli and shrimp. To achieve this, it's important you use a paper towel to pat dry the broccoli and shrimp after rinsing. Excess water will produce steam and won't give you that light brown golden color you want.
You can double this recipe to serve more people. You will just need to use a larger pan.