Shrimp With Broccoli Recipe

Marinate the shrimp

Rinse and pat the shrimp dry with paper towels. In a medium bowl combine 2 tbs soy sauce, 1 tbs shaoxing wine (or sherry), 1 tsp cornstarch, 1 tsp sugar and 1 tsp freshly ground black pepper. Add the shrimp and toss to coat. Let sit at room temperature for 10–15 minutes while preparing other ingredients. The cornstarch helps create a light velvety coating when stir-fried.

Prep the vegetables

Trim the broccoli into even bite-size florets and rinse. Peel and thinly slice the carrot (if using). Mince garlic and ginger and slice the green onions, keeping whites and greens separate.

Blanch the broccoli (recommended)

Bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch for 1 minute until bright green and slightly tender. Immediately transfer broccoli to a bowl of ice water (or run under cold water) to stop cooking. Drain and set aside. Blanching reduces total stir-fry time and preserves color and texture.

Make the sauce

In a small bowl whisk together 1/2 cup low-sodium broth, 1 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp rice vinegar and 1/2 tsp sesame oil. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs cold water, then add to the sauce and stir to combine. Set aside.

Heat the wok or skillet

Place a large wok or heavy skillet over high heat. When hot, add 1 tbs neutral oil and swirl to coat. The pan should be very hot but not smoking heavily.

Cook the shrimp

Add the marinated shrimp in a single layer (work in two batches if necessary). Stir-fry for about 1–1.5 minutes per side until shrimp turn pink and just cooked through. Remove shrimp to a plate and cover lightly to keep warm.

Sauté aromatics

Add the remaining 1 tbs oil to the hot pan. Add the white parts of the green onion, minced garlic and ginger and optional red pepper flakes. Stir constantly for 20–30 seconds until fragrant but not browned.

Combine broccoli and sauce

Add the blanched broccoli and sliced carrots to the pan. Stir-fry 1–2 minutes to heat through. Give the prepared sauce a quick stir (cornstarch tends to settle) and pour it over the vegetables. Toss continuously until the sauce thickens and coats the broccoli, about 1–2 minutes.

Finish with shrimp

Return the cooked shrimp and any accumulated juices to the pan. Toss everything together for 30–60 seconds until the shrimp are heated through and evenly coated with sauce. Taste and adjust seasoning with up to 1/4 tsp salt if needed.

Garnish and serve

Turn off the heat and stir in the green parts of the sliced green onions and 1/2 tsp sesame oil. Transfer to a serving platter and serve immediately with steamed rice or noodles.