Shrimp and Broccoli Stir Fry
Quick and easy seafood stir fry with tender shrimp, crisp broccoli, and savory oyster sauce. Ready in under 30 minutes.
Servings: 4 people
Calories: 198kcal
Cost: $
Equipment
- 1 Wok or large skillet For stir frying
- 1 Cooking pot For blanching vegetables
- 1 Bowl for ice water bath To stop vegetables from cooking
Ingredients
- 1 lb shrimp peeled and deveined
- 3 cups broccoli florets
- 3/4 cup broccoli stalks sliced
- 1 medium carrot sliced
- 5 cloves garlic minced
- 2 tablespoons Shaoxing cooking wine
- 1/4 teaspoon ground white pepper
- 1 quart water for blanching
- 3 tablespoons cooking oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sesame oil
- 1 1/2 tablespoons cornstarch for slurry
- 1/4 cup water for slurry
- 5 tablespoons water for sauce
- 1 1/2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
Instructions
- Combine all sauce ingredients (5 tablespoons water, soy sauce, oyster sauce, and sugar) in a bowl. Mix well and set aside.5 tablespoons water, 1 1/2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar
- Bring 1 quart of water to a boil in a cooking pot. Add 1 1/2 teaspoons salt and the broccoli florets. Boil for 1 minute.1 quart water, 1 1/2 teaspoons salt, 3 cups broccoli florets
- Add broccoli stalks and sliced carrots. Continue boiling for 1 more minute.3/4 cup broccoli stalks, 1 medium carrot
- Remove vegetables from pot and immediately soak in ice-cold water for 3 minutes. Drain and set aside.
- Heat 3 tablespoons cooking oil in a wok or large pan over medium-high heat. Sauté the minced garlic until it turns light brown, about 30 seconds.3 tablespoons cooking oil, 5 cloves garlic
- Add the shrimp. Stir-fry until they turn pink and opaque, about 2 to 3 minutes.1 lb shrimp
- Pour in the Shaoxing cooking wine. Continue sautéing until the liquid evaporates completely, about 1 minute.2 tablespoons Shaoxing cooking wine
- Add the blanched vegetables. Stir-fry for 1 minute to heat through.
- Pour in the sauce mixture and stir to combine. Let it bubble for 30 seconds.
- Season with 1/4 teaspoon ground white pepper.1/4 teaspoon ground white pepper
- Drizzle with 1 1/2 teaspoons sesame oil and give everything a toss.1 1/2 teaspoons sesame oil
- Combine slurry ingredients (cornstarch and 1/4 cup water) and mix well. Pour into the wok and stir immediately. Continue cooking until the sauce thickens, about 1 minute.1 1/2 tablespoons cornstarch, 1/4 cup water
- Transfer to a serving plate. Serve hot with steamed rice.
Notes
- Shaoxing wine: Substitute with dry sherry if unavailable. You can find it in most Asian grocery stores near the soy sauce.
- Shrimp: Fresh is best, but frozen works fine. If using frozen, thaw completely and pat very dry with paper towels. Excess water will make your stir fry watery.
- Vegetables: Feel free to swap in snow peas, snap peas, bell peppers, or baby corn. Just adjust blanching time based on how tender each vegetable is.
- Storage: Leftovers keep for 2 days in the fridge in an airtight container. Reheat in a hot wok or pan, not the microwave. Microwave will overcook the shrimp and make them rubbery. Not recommended for freezing.
- Make ahead: You can blanch the vegetables up to 4 hours ahead. Keep them refrigerated until ready to stir fry.
- Wok alternative: A large skillet works fine if you don't have a wok. Just make sure it's big enough that ingredients aren't crowded.
- High heat is essential: Stir fry needs really high heat. If your pan isn't hot enough, everything steams instead of searing.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 14g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 183mg | Sodium: 1145mg | Potassium: 485mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2850IU | Vitamin C: 98mg | Calcium: 125mg | Iron: 2mg