For the shrimp: Heat the oil until it reaches 360 degrees F in wok
or large skillet over medium-high heat.
the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp
up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain
For the sauce: In a small bowl, whisk
together the brown sugar
, soy sauce
, vinegar, vegetable broth
and cornstarch. Set the bowl aside.
Heat the canola oil
in a wok or large skillet over high heat. Add the onions
, garlic and ginger and stir-fry
for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts
and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic
sauce to a serving bowl and serve hot with cooked rice.