Shrimp and Broccoli Stir Fry in Garlic Sauce
Ingredients:
1 lb large shrimp, peeled and deveined
2 cups broccoli florets
4 cloves garlic, minced
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp honey (or sugar for a less sweet option)
1 tbsp rice vinegar
1 tsp sesame oil
1/4 cup chicken broth (or water)
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 tbsp vegetable oil (for stir-frying)
1/4 tsp red pepper flakes (optional, for heat)
Cooked white or brown rice (for serving)
Sesame seeds and sliced green onions (for garnish)
Directions:
Prepare Ingredients:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, sesame oil, and chicken broth. Set aside.
In another small bowl, mix cornstarch with water to create a slurry.
Cook Broccoli:
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for about 3-4 minutes until they are bright green and tender-crisp. Remove from the skillet and set aside.
Cook Shrimp:
In the same skillet, add the remaining 1 tbsp of oil. Add the shrimp and stir-fry for 2-3 minutes until they are pink and opaque. Remove the shrimp and set aside.
Prepare Garlic Sauce:
In the same skillet, reduce the heat to medium and add the minced garlic. Stir-fry for about 30 seconds until fragrant.
Pour the sauce mixture into the skillet and bring to a simmer. Add the cornstarch slurry, stirring constantly until the sauce thickens (about 1-2 minutes).
Combine:
Return the cooked shrimp and broccoli to the skillet and toss everything together in the garlic sauce until well coated and heated through (about 1-2 minutes).
Serve:
Serve the stir-fry over steamed rice. Garnish with sesame seeds, sliced green onions, and a sprinkle of red pepper flakes for added spice, if desired.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Kcal: 280 per serving (approx.) | Servings: 4