EASY SHRIMP AND BROCCOLI STIR FRY
A good Shrimp and Broccoli stir-fry is much easier than you think! Quick, simple and delicious. This shrimp and broccoli is made using only 6 ingredients and is ready in under 10 minutes.
INGREDIENTS
For the shrimp and sauce:
1/4 cup tamari or soy sauce
2 tablespoons Shaoxing wine or dry sherry
1 to 2 tablespoons packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon toasted (Asian) sesame oil
1 pound uncooked peeled and cleaned medium shrimp (31 to 40 shrimp per pound), thawed if frozen
For the stir-fry:
1 pound fresh or frozen broccoli florets
1 carrot, thinly sliced
Kosher salt
2 teaspoons peeled, minced fresh ginger
2 cloves garlic, finely chopped
1 medium scallion, thinly sliced
2 tablespoon vegetable oil
Direction:
Step 1: Make the sauce and marinate the shrimp: Place the tamari or soy sauce, wine or sherry, desired amount of brown sugar, cornstarch, vegetable oil, and sesame oil in a small bowl and whisk to combine. Transfer 2 tablespoons of the sauce to a medium bowl, add the shrimp, and toss to combine; set the shrimp and remaining sauce aside.
Step 2: Boil a large pot of water on high heat. Add a generous pinch of salt. Once water start boiling, carefully lower the broccoli florets and carrot slices into the boiling water and cook for 2 to 3 minutes, depending on the size of your floret. The broccoli should be bright green and just barely tender. Dain and set aside.
Step 3: Wipe the pan dry and heat over medium-high until a drop of water vaporizes immediately on contact. Drizzle in 2 tablespoon of the oil, add the green onion, the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the shrimp, and spread into a single layer. Cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Return the broccoli and carrot to the pan. Re-whisk the reserved sauce and add to the pan. Stir-fry until the shrimp is just cooked through and the sauce is glossy and coats everything in the pan, about 1 1/2 minutes. Serve with rice.
