A simple recipe with just a few ingredients is ideal when I am busy. I made a classic Cantonese stir-fry with shrimp and broccoli for dinner tonight. The idea is to keep things simple, and this recipe definitely fits the bill.
All you need is a head of broccoli, some medium-sized shrimp, and Chinese seasonings that you might already have in your kitchen pantry. The resulting dish is flavorful and nutritious. We always serve it with steamed rice in our family. It is also perfect as a stand-alone meal or a topping for noodles or spaghetti.
Try it! You'll love the delicious flavor and simplicity of preparing it.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/shrimp-and... )
Ingredients A (season the shrimp)
250g shrimp (see note)
1/4 tsp salt
1/8 tsp ground white pepper
1 tsp vegetable oil
Ingredients B (stir-fry sauce)
2 tsp light soy sauce
1 tsp sesame oil
1/8 tsp ground white pepper
1 tbsp oyster sauce
1/4 tsp salt
1 tbsp water
Ingredients C (others)
180g broccoli (weight is after cut)
4 clove garlic, chopped
2 tbsp vegetable oil
1 tbsp Shaoxing wine
1 tsp cornstarch (make 1 tbsp cold water to form the cornstarch slurry)
Method
Prepare the shrimp and broccoli
- First, remove the head, shell, legs and devein.
- Clean the deveined shrimp thoroughly with cold running water.
- Drain in a colander, then use paper towels to remove excess moisture.
- Season the shrimp with ingredients A.
- Cut the broccoli florets into smaller pieces.
- Blanch the broccoli in boiling water for two minutes, remove, and drain.
Cooking
- Heat some vegetable oil in a pan or wok.
- Pan-fry the seasoned shrimp over medium-high heat until slightly brown on both sides.
- Remove it from the pan with a slotted spoon and leave the remaining oil in it.
- Saute the garlic in the remaining oil until it becomes aromatic.
- Add the blanched broccoli and stir-fry until it is crisp and tender.
- Prepare the stir-fry sauce by mixing all the seasoning ingredients in B.
- Add the stir-fry sauce to the broccoli.
- Make a cornstarch slurry by combining two teaspoons with two tablespoons of cold water.
Drizzle the cornstarch slurry into the wok to thicken the gravy.
- Finally, return the cooked shrimp to the pan, drizzle a tablespoon of Shaoxing wine, and mix well; it is now ready to be served.
Note
The weight of the shrimp after removing the shell and head is only 145g.
#shrimpandbroccoli #shrimpstirfry #broccolistirfry
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Website: tasteasianfood.com/
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