A quick and easy shrimp and broccoli stir-fry made weeknight-friendly with the convenience of freezer ingredients.
INGREDIENTS
For the Shrimp and Sauce:
- 1/4 cup tamari or soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 to 2 tablespoons packed light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1/2 teaspoon toasted (Asian) sesame oil
- 1 pound uncooked medium shrimp (31 to 40 per pound), peeled, cleaned, and thawed if frozen
For the Stir-Fry:
- 1 pound fresh or frozen broccoli florets
- 2 tablespoons vegetable oil, divided
- 1/2 medium yellow onion, thinly sliced
- Kosher salt, to taste
- 2 teaspoons fresh ginger, peeled and minced
- 2 cloves garlic, finely chopped
- 1 medium scallion, thinly sliced
- 1 teaspoon toasted sesame seeds (optional)
- Steamed rice, for serving (optional)
INSTRUCTIONS
Step 1: Prepare the Sauce and Marinate the Shrimp
In a small bowl, whisk together the tamari or soy sauce, Shaoxing wine or sherry, brown sugar, cornstarch, vegetable oil, and sesame oil. Transfer 2 tablespoons of the mixture to a medium bowl, add the shrimp, and toss to coat. Set both the shrimp and the remaining sauce aside.
Step2: Cook the Broccoli
Fill a large frying pan or flat-bottomed wok halfway with water, add a generous pinch of salt, and bring to a boil. Add the broccoli, cover, and cook for about 3 minutes, stirring halfway through, until crisp-tender. Drain and set aside.
Step 3: Stir-Fry the Shrimp and Vegetables
Wipe the pan dry and heat it over medium-high heat until a drop of water evaporates on contact. Add 1 tablespoon of vegetable oil, then arrange the shrimp in a single layer. Cook without stirring for 2 to 3 minutes until browned on the bottom, then transfer to a plate (the shrimp will finish cooking later).
Reduce the heat to medium, add the remaining 1 tablespoon of oil, and sauté the onion with a pinch of salt until softened and lightly browned, about 3 minutes. Stir in the ginger and garlic, cooking for about 30 seconds until fragrant.
Step 4: Combine and Finish
Return the broccoli, shrimp, and any accumulated juices to the pan. Re-whisk the reserved sauce, then pour it in. Stir-fry for about 1 1/2 minutes, until the shrimp is fully cooked and the sauce coats everything with a glossy finish.
Garnish with scallions and sesame seeds, if using, and serve over steamed rice if desired.
STORAGE
Store leftovers in an airtight container in the refrigerator for up to 2 days.
