Shrimp and Broccoli
This Shrimp and Broccoli is a quick, nutritious, and delicious one-pan wonder perfect for busy weeknights!
Equipment
- Wok or large skillet
- Cooking spatula
- Knife and cutting board
- Measuring Spoons
- Mixing Bowl
Ingredients
- 0.5 lb Broccoli florets fresh
- 0.5 lb Shelled and deveined shrimp medium or large
- 2 tablespoons Cooking oil vegetable or canola oil
- 2 cloves Garlic minced
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce can substitute mushroom sauce for vegetarian
- 1 teaspoon Sesame oil
- 2 teaspoons Sugar
- 1 teaspoon Corn starch
- 0.25 cup Cold water to mix with cornstarch
- 3 dashes Ground white pepper
Instructions
- Wash broccoli florets under cold water and cut into bite-sized pieces. Rinse shrimp and pat dry. Mince garlic and set aside.
- In a mixing bowl, combine soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and cold water. Whisk until smooth.
- Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add shrimp to the pan and stir-fry for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
- Add broccoli florets to the pan and stir-fry for 4-5 minutes until bright green and crisp-tender. Optionally add water and cover to steam for 1 minute for softer broccoli.
- Return shrimp to the pan with broccoli. Pour sauce over and stir to coat. Cook for 2-3 minutes until sauce thickens.
- Sprinkle ground white pepper over the dish, stir once more and serve hot, optionally over rice, noodles, or alone.
Notes
- Use fresh shrimp for best flavor and texture.
- Substitute tofu for a vegetarian version.
- Store leftovers in an airtight container refrigerated for 2-3 days.