Combine 1 teaspoon cornstarch, ginger, garlic, and shrimp in a bowl; coat well.

Refrigerate shrimp mixture.

Cut broccoli into florets and smaller pieces.

Blanch broccoli in boiling water for 1 minute uncovered, then 1 minute covered.

Drain and rinse broccoli immediately; set aside.

Heat 3 tablespoons oil in a wok or large skillet over medium heat.

Add shrimp mixture to the hot wok.

Cook shrimp until opaque and white; remove from pan and set aside.

In a bowl, combine cold water, soy sauce, remaining 2 teaspoons cornstarch, and chicken bouillon.

Heat remaining 1 tablespoon oil in the same wok or skillet.

Add broccoli to the wok and cook until tender.

Add pea pods and cook for 1 minute.

Pour the cornstarch mixture into the wok and cook until bubbly.

Return shrimp to the wok and cook until the sauce thickens.

Serve over steamed rice.