Shrimp and Broccoli (西兰花炒虾仁)
A healthy and tasty dish ready in under 10 minutes, Chinese shrimp and broccoli stir-fry comes with an irresistible brown sauce. Every mouthful is a delight!
Servings: 4
Ingredients
- 12 oz shrimp raw, shelled
- 1 teaspoon cornstarch
- 10 oz broccoli cut into bite-sized pieces
For the sauce
- 6 tablespoon unsalted stock or water
- 1½ tablespoon cornstarch
- 2 tablespoon oyster sauce
- ½ tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon Shaoxing rice wine optional
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- ⅛ teaspoon ground white pepper
You also need
- 1½ tablespoon neutral cooking oil
- 2 clove garlic minced
Instructions
Prepare the shrimp
- Use a sharp knife to slice along the back (dorsal side) of each shrimp, cutting about halfway through. Then, lift out the dark vein with the tip of the knife or your fingers (see note 1).
- Sprinkle cornstarch over the shrimp and gently rub to coat evenly.
Blanch the broccoli
- Bring water to a full boil, then add the broccoli florets. Let them blanch for about 1½ minutes until they are cooked through but still retain some crisp texture.
Mix the sauce
- While waiting for the broccoli to blanch, mix stock/water with cornstarch, then add oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), sesame oil, sugar, and white pepper. Stir well and set aside.
Stir-fry the dish
- Heat oil in a skillet over high heat (if using a carbon steel wok, heat it empty first then add oil). Sizzle minced garlic until fragrant.
- Stir in the shrimp and toss continuously to cook it evenly. As soon as it curls up and turns opaque, add the blanched broccoli (see note 2).
- Reduce the heat to medium, then pour in the sauce mixture (stir well beforehand to prevent any starch from settling at the bottom).
- Toss swiftly as the sauce thickens. Once it reaches the desired consistency, remove from heat and serve immediately.
Notes
1. The butterfly and deveining process is not compulsory, especially for smaller shrimp. Feel free to skip this step for quicker preparation.
2. Shrimp cook quickly and develop the best crispy texture when just cooked. Be watchful to avoid overcooking.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 10g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 630mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 64mg | Calcium: 95mg | Iron: 1mg
