A nice Asian dish for when you have broccoli in the frig. I also chopped up a head of baby bok choy and added that as well.  This recipe is from Women’s Day.

• 1 cup long-grain white rice
• 1 large navel orange
• 2 teaspoon(s) cornstarch
• 1/4 cup barbecue sauce (sweeter is better)
• 2 tablespoon(s) low-sodium soy sauce
• 1 bunch broccoli (1 1/4 lb), stalks thinly sliced, head cut into small florets
• 1 tablespoon canola oil
• 1 pound medium peeled deveined frozen shrimp, thawed and patted dry
• 2  scallions, sliced

Cook the rice according to package directions.

Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest and set aside. Squeeze the juice from the orange into a small bowl (you should get about 1/2 cup); stir in the cornstarch. Add the barbecue and soy sauces and stir to combine.

Bring 1/2 cup water to a simmer in a large skillet. Add the broccoli and cook, covered, until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a bowl.

Wipe out the skillet, then heat the oil over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Add the soy sauce mixture and simmer until thickened, about 1 minute. Return the broccoli to the skillet and toss to combine.

Fluff the rice with a fork and fold in the orange zest and scallions. Serve with the shrimp and broccoli.

Serves 4