Chinese food question... (Shrimp and Broccoli)?

I try and stick with the healthier stuff on the menu at the CHinese food place by me.. I have heard by and far that shrimp dishes are the healthiest at traditional Chinese food places...





Here's the thing... the sauce is really tasty and I don't really know what it is... Im just hoping its something (relatively) healthy.





For anybody who knows anything about Chinese food or eats at them alot, what kind of sauce is this:





Its mostly brown, and has a double consistancy... half is a kinda thick brown lipidy looking sauce, and on top there floats a almost water layer on top (I'm thinking this might just be shrimp and broccoli sweat)...





Does anybody have any ideas? Lobster sauce? Garlic Sauce? Other?





Thanks|||It's most likely a soy/garlic sauce with a touch of oyster sauce, just make sure one of those layers isnt oil!|||The thick brown sauce is not made from the fancy recipe above, which has too many steps and uses expensive ingredients.





The prep method produces the sauce. Stir fry broccoli in a little oil then add water and cover so it will steam in the rapidly vaporizing water. Now add shrimp and cook till pink, while broccoli continues to cook. Mix some cornstarch and cold water in separate bowl. Add oyster sauce to water that broccoli expels as it cooks, then add cornstarch mixture, to thicken sauce and give it a glossy sheen.|||Braised Shiitake Sauce





Ingredients:


10 large dried shiitake mushrooms* (about 1 1/2 ounces)


1 tablespoons vegetable oil, divided


1 teaspoon tapioca starch* or cornstarch


1 tablespoon water


1 large garlic clove, minced


1 cup low-salt chicken broth


1 tablespoon soy sauce


1 tablespoon oyster sauce*


1 tablespoon Asian sesame oil


1 teaspoon sugar


1 1-inch piece fresh ginger, peeled, cut into very thin matchstick-size strips (about 2 tablespoons)





Preparation:


Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.





Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper.


Scatter ginger over.





Soy-Ginger Sauce:


1/4 cup soy sauce


1/4 cup balsamic vinegar


2 tablespoons water


1 tablespoon peeled, julienned gingerroot, soaked in ice water





Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep for up to a week in the refrigerator, without the gingerroot. Add the gingerroot when ready to serve.





Dipping sauce:


1 1/2 tablespoons soy sauce


1 tablespoon seasoned rice vinegar


1 tablespoon chili-garlic sauce


1 teaspoon hot chili oil





To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.





hope these help. enjoy.|||thumb rule: all chinese take out places are greasy and unhealthy. you think you're better off eating oriental but not at take out places, its all americanized. Its terribly greasy. Only have chinese food at authentic places b/c fundamentally chinese food is very healthy. But if u wanna eat healthy get the dishes with all the mushrooms, bamboo stuff, bok choy, shrimp, etc. Lobster sauce is pretty unhealthy btw.|||The thick brown sauce is possibly oyster sauce or a combination of two or more different sauces. You can actually buy oyster sauce at an Asian market and do your own stir fry. (add the sauce at the very end). The top layer you described is oil. Contrary to popular belief, Chinese cuisine can be pretty fattening because of the sauce itself, despite the healthy ingredients like veges and shrimp.