Description
Plump shrimp, crisp-tender broccoli, and a glossy, savory sauce come together in minutes for a fresh, comforting stir-fry that tastes like takeout only better.
Ingredients
Units
Scale
Shrimp & Marinade
- 1 lb shrimp, peeled and deveined
- 1/2 tablespoon Shaoxing wine
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon cornstarch
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 head broccoli, cut into florets
- 1 tablespoon peanut oil (or canola oil)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Add shrimp to a large bowl. Mix with Shaoxing wine, salt, white pepper, and cornstarch. Let marinate for 15 minutes.
- In a separate bowl, combine all sauce ingredients. Stir until sugar and cornstarch dissolve.
- Add 1/4 cup water to a large skillet and bring to a boil. Add broccoli, cover, and steam for 1 minute until just tender. Remove and set aside.
- Wipe the pan dry. Add oil and heat over medium-high.
- Add shrimp in a single layer. Cook undisturbed for 1 minute until lightly golden.
- Flip shrimp, add garlic and ginger, and cook another 30–60 seconds.
- Stir sauce again and pour into the pan. Add broccoli back.
- Stir until sauce thickens and coats everything evenly.
- Transfer to a serving plate and serve hot over rice.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or stock. Avoid microwaving too long to keep shrimp tender.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 190mg
