Shrimp and Broccoli
Shrimp and broccoli is a one-bowl wonder that’s perfect for dinner tonight. Taste the fresh and juicy shrimp with crisp broccoli for a winning combination!
Servings: 4 servings
Ingredients
- 1 lb (450 g) shrimp , peeled and deveined
Marinade
- 1/2 teaspoon Shaoxing wine
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon cornstarch
Sauce
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon white pepper
- 1 tablespoon cornstarch
Stir Fry
- 1 head broccoli , cut into florets
- 1 tablespoon peanut oil (or canola oil)
- 4 cloves garlic , minced
- 1 teaspoon ginger , minced
Instructions
- Add the shrimp into a big ball and add the wine, salt, pepper, and cornstarch. Mix well and set aside to marinate for 15 minutes.
- Combine the sauce ingredients in a medium-size bowl. Stir to dissolve the sugar and cornstarch.
- Add 1/4 cup water into a large skillet and heat over medium high heat until bringing to a boil. Add the broccoli, cook covered until cooked through, about 1 minute. Transfer the broccoli into a plate and wipe the pan with kitchen paper towels.
- Add the oil and heat over medium high heat. Add the marinated shrimp and spread into one layer. Cook without touching until the bottom turns golden, about 1 minute. Flip the shrimps. Add the garlic and ginger to the pan. Cook for another 30 seconds to 1 minute. Stir a few times to mix everything together.
- Stir the sauce to dissolve the cornstarch completely and pour into the pan and add back the cooked broccoli. Cook and stir until the sauce thickens. Then transfer everything to a serving plate.
- Serve hot over rice as a main dish.
Nutrition
Serving: 1serving, Calories: 169kcal, Carbohydrates: 8g, Protein: 21.9g, Fat: 5.3g, Saturated Fat: 0.8g, Cholesterol: 191mg, Sodium: 611mg, Potassium: 256mg, Fiber: 0.8g, Sugar: 1.8g, Calcium: 102mg, Iron: 1mg