shrimp broccoli
This quick and flavorful shrimp broccoli stir-fry combines succulent shrimp with vibrant broccoli in a savory garlic sauce. Perfect for a busy weeknight dinner, this dish is not only nutritious but also incredibly satisfying.
Equipment
- 1 wok or large skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 spatula
- 4 serving plates
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cups broccoli florets
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- ¼ cup soy sauce
- 1 tablespoon cornstarch
- ¼ cup chicken broth (or water)
- 1 teaspoon sesame oil
- to taste salt
- to taste pepper
- optional cooked rice or noodles, for serving
Instructions
- Start by preparing the ingredients. Peel and devein the shrimp if you haven't done so already. Wash and cut the broccoli into small florets.
- In a small bowl, mix the soy sauce, cornstarch, chicken broth, and sesame oil. Set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.
- Add the shrimp to the wok and cook for about 3-4 minutes, or until they turn pink and are cooked through. Remove the shrimp and set aside.
- In the same wok, add the broccoli florets and stir-fry for about 2-3 minutes until they are tender-crisp.
- Return the shrimp to the pan and pour the soy sauce mixture over the shrimp and broccoli. Stir well to combine and cook for another 2 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste.
- Serve hot over cooked rice or noodles if desired.
Notes
For a spicier kick, consider adding red pepper flakes or sliced chili peppers to the stir-fry.
Feel free to add additional vegetables such as bell peppers, carrots, or snow peas to enhance the dish's color and nutrition.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat before serving.