Shrimp and Broccoli Stir Fry
Tender stir-fried shrimp tossed in a light, savory brown sauce with broccoli and water chestnuts. Chinese takeout inspired.
Ingredients
- 12 oz shrimp peeled and deveined
- 3 cups broccoli florets about 12 oz
- 1 8 oz can of water chestnuts drained and rinsed (optional)
- 3 green onions greens sliced thin
- ~2 teaspoon baking soda optional, for tenderizing shrimp
- 2 tablespoon corn starch
- 1 tablespoon veggie oil I use avocado oil
- salt
- fresh cracked black pepper
For Sauce:
- ½ cup chicken broth can sub water
- 2 teaspoon cornstarch
- 2 tablespoon mirin Japanese sweet cooking wine
- 2 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly minced garlic
Instructions
- Tenderize the shrimp (optional): In a medium bowl, dissolve 1 teaspoon of baking soda and ½ teaspoon salt in some cold water. Add the raw shrimp, make sure there is enough water to completely cover them, then return the shrimp to the fridge and let them soak for 30 minutes. Thoroughly rinse, then pat dry with power towels.
- Season the shrimp all over with salt and pepper, then dust with 2 tablespoons of corn starch and toss to evenly coat. (The corn starch will create a coating and help the sauce stick to the shrimp better.)
- While waiting on the shrimp, mix together the sauce ingredients. Start by dissolving the corn starch into the chicken stock, then add the rest. The oyster sauce may not fully incorporate, that's okay, it will in the pan.
- Heat a generous swirl of oil in a pan over medium-high heat. Once hot, cook the shrimp for one minute, then flip and cook for one minute more.
- Reduce the heat to medium, push the shrimp to the sides of the pan, and add the broccoli to the center. Cook for about one minute, then add the water chestnuts and cook for another minute. Add more oil to the pan if needed.
- Next, lower the heat slightly and add the sauce. Cook everything together for until the sauce has reduced and evenly coated everything. Remove from heat and add in the chopped green onion, serve immediately over a bed of white rice.
Notes
You can skip the baking soda step if desired, but this tenderizes the shrimp and improves their texture.
Nutrition
Serving: 0.25 batchCalories: 270kcalProtein: 21g
Love this recipe?Join us on Instagram to never miss a new post!