This dish is definitely one of the most requested meals in our house. We adore shrimp, and this stir fry is absolutely scrumptious! It tastes authentically Asian, and every time I have made this dish, I am amazed at how the flavors come together in such a naturally yummy way! I
Although the recipe originally only called for broccoli and onions, I have thrown in sliced carrots and peas, too. It's a fabulous way to use up those leftover veggies hanging out in your crisper drawer!
No need to copy down the recipe... you can download and print your own copy at the end of this post!
Shrimp & Broccoli Stir Fry
¼ c. chicken broth
2 T. rice vinegar
2 T. soy sauce
2 tsp. cornstarch
½ tsp. dark sesame oil
¼ tsp. crushed red pepper (or ½-1 tsp. cayenne pepper)
1 T. Canola oil, divided
1 T. minced, peeled fresh ginger (or 1/8 tsp. ginger powder)
1 T. minced garlic
1 pound peeled and deveined large shrimp
¼ tsp. salt
4 c. small broccoli florets
1 c. vertically sliced onion
**I have also added carrot slices and snap peas**
Combine chicken broth, rice vinegar, soy sauce, cornstarch, sesame oil, and red pepper in a small bowl. Stir with a whisk and set aside.
Heat 2 tsp. Canola oil in a large nonstick skillet over medium high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
Add remaining 1 tsp. Canola oil to pan. Add broccoli and onion (and any other veggies!) to pan. Stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan. Cook 1 minute or until thickened, stirring constantly.
Serve with rice.
Have a Tasty Tuesday, my friends!!