Shrimp With Broccoli Recipe

Prepare sauce

In a medium bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tbsp shaoxing wine (or dry sherry), 1 tsp sesame oil, 1 tsp cornstarch, 120 ml chicken or vegetable broth, 1 tsp sugar and 1 tsp rice vinegar until smooth and the cornstarch is fully dissolved. Set aside.

Velvet shrimp

Pat the shrimp dry with paper towels. In a bowl combine shrimp, 1 tsp salt, 1/4 tsp white pepper, 1 egg white and 1 tbsp cornstarch. Mix gently until shrimp are evenly coated. Let sit 10 minutes while you prepare the vegetables. This softens and slightly firms the shrimp for stir-frying.

Optional: For a slightly silkier texture, briefly blanch the shrimp in boiling water for 20–30 seconds until they just turn pink, then drain and proceed. Otherwise, cook directly from velveted state in the wok/pan below.

Prep broccoli and aromatics

Cut broccoli into even-sized florets (about 1–2-inch pieces). Peel and thinly slice or mince 3 cloves garlic and roughly julienne 1 tbsp ginger. Slice 2 scallions on the diagonal. Place broccoli in a colander.

Blanch broccoli

Bring a large pot of salted water to a boil. Add broccoli florets and blanch 1 minute until bright green and slightly tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking and preserve color, about 1–2 minutes. Drain well and set aside.

Stir-fry shrimp

Heat a large wok or heavy skillet over high heat until very hot. Add 1–2 tbsp neutral oil and swirl to coat. Add the velveted shrimp in a single layer (work in batches if necessary) and spread them out. Stir-fry quickly 1–2 minutes until shrimp turn pink and are just cooked through. Remove shrimp to a plate and reserve any juices in the wok.

Aromatics

Lower heat to medium-high. If pan is dry, add a small splash of oil. Add the minced garlic and julienned ginger and stir-fry 15–30 seconds until fragrant but not browned.

Combine broccoli and sauce

Add the drained broccoli to the wok and toss with aromatics for 30–45 seconds to reheat. Give the prepared sauce a quick stir (cornstarch may have settled) and pour it over the broccoli. Stir and let the sauce come to a simmer for 30–60 seconds until it thickens slightly.

Finish with shrimp

Return the cooked shrimp and any accumulated juices to the wok. Toss everything together for 30–60 seconds so the shrimp warm through and the sauce coats broccoli and shrimp evenly. Taste and adjust seasoning: add a pinch of salt or a splash more soy if needed.

Finish and serve

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