Shrimp and Broccoli Stir Fry
This shrimp and broccoli stir fry recipe is a quick, healthy, and delicious alternative to your usual Chinese takeout. With its perfect blend of tender shrimp, crisp broccoli, and a savory sauce, it's a meal that's guaranteed to impress in under 30 minutes!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 10 shrimp ((size 21/25. Thaw if frozen))
- 2-3 cup broccoli
- 2 clove garlic ((finely minced or grated))
- 2 stalk green onion ((finely chopped, whites and greens separated))
- 1 inch carrot ((optional))
- 21/2 tsp chicken powder
- 1/2 tbsp Shaoxing cooking wine ((or dry sherry, mijiu rice cooking wine))
- 1/4 tsp sugar
- 1/4 tsp salt
- 3/4 cup water
- 1/2-1 tsp toasted sesame oil ((added at the very end))
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- 1
Peel and finely mince or grate 2 cloves garlic and set it aside.
- 2
Cut off the green onion root and discard it. Finely chop the green onion, separate the whites for stir-frying with the shrimp, and the greens for garnish. Set them aside for later
- 3
(Optional) Slice Carrots: If you're using carrots to give this dish a pop of color, you can cut a few slices of flower-shaped carrot slices and set it aside for later. Alternatively, you can also just slice it into thin slices without the fancy flower shapes.
- 4
Wash the broccoli and cut them into 1 inch pieces and set aside.I like to cut them from the stem direction. Cut it up to the florets and then rip it by hand.This keeps the florets intact, and you lose less broccoli this way.
- 5
Peel and devein (optional) 10 shrimp and set it aside for later. (Make sure the shrimp has been fully thawed if you're using from frozen.)
- 6
In a small bowl, mix together 2½ teaspoon chicken powder, ½ tablespoon Shaoxing cooking wine, ¼ teaspoon sugar, ¼ teaspoon salt, and ¾ cups water.
- 7
In another small bowl, mix together 1 tablespoon cornstarch with 1 tablespoon cold water.
- 8
Pour the cornstarch slurry into the bowl of sauce, and mix everything together. Set it aside for later.
- 9
Heat oil in a large skillet or wok over medium heat. Add the broccoli florets and cook until they are lightly charred for 1 minute.
- 10
Then add in 1/4 cup of water and cover the pan with a lid and steam it for 2 minutes. Do a taste test after 2 minutes, if you like your broccoli softer, steam it for an extra minute with a few teaspoons of water.
- 11
Remove the broccoli from the pan and plate it once it has finished steaming. Set it aside for later.
- 12
Lower the heat to medium-low, and wipe any residual water off the pan.
- 13
Add a little more oil to the pan and the shrimp. Stir fry it for 1 minute, until the shrimp are pink
- 14
Add in the minced garlic and the whites of the green onion and stir fry it for another 2-4 minutes or until the shrimp is cooked. Make sure not to overcook the shrimp as they can become tough and rubbery.
- 15
(Optional) If you are using carrot slices, add it in now as well.
- 16
Once the shrimp is cooked, remove it from the pan and set it aside for later.
- 17
Set the heat back up to medium.
- 18
Stir the sauce in the bowl again (the cornstarch settles to the bottom), then add it to the pan. Keep stirring until the sauce starts to bubble and thicken.
- 19
Add in ½-1 teaspoon toasted sesame oil and mix it into the sauce after the sauce is thick.
- 20
Once the sauce is thick, add the shrimp and broccoli back into the frying pan and stir-fry everything for a few minutes.
- 21
Enjoy! Serve this delicious shrimp and broccoli stir fry immediately over rice or noodles.