![\"Easy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2023\/10\/Shrimp-and-broccoli-stir-fry-1s.jpeg\")
<\/figure>\n\n\n\nIngredients required to prepare the shrimp and broccoli stir-fry<\/h2>\n\n\n\n\n- Shrimp.<\/strong> I like using medium-sized shrimp because they have better texture and visual appeal than small shrimp. It is best to use fresh shrimp, but frozen shrimp can simplify the process since they are already clean with shells removed.<\/li>\n\n\n\n
- Broccoli.<\/strong> Besides the regular broccoli, you can also use broccolini or the Chinese broccoli called Gai Lan. They are all interchangeable in this recipe. I will avoid using pre-cut broccoli florets, which are frozen, as they will not yield the crisp-tender texture I want. Always use fresh broccoli.<\/li>\n\n\n\n
- Seasoning<\/strong>. The seasoning used to prepare the stir-fry sauce is quite simple. It involves a combination of light soy sauce, sesame oil, ground white pepper, and oyster sauce. These are all common seasoning ingredients in traditional Cantonese cooking. Some recipes include red pepper flakes, rice vinegar, Hoisin sauce, and sugar. I will leave out these sauce ingredients for an authentic Cantonese flavor.<\/li>\n\n\n\n
- Garlic.<\/strong> Garlic enhances the flavor of shrimp and eliminates any fishy odor. The amount of garlic can vary based on personal preference, but it can never be too much.<\/li>\n<\/ul>\n\n\n\n
How to prepare shrimp and broccoli stir-fry<\/h2>\n\n\n\n
I use minimal ingredients to create this flavorful dish, which is ideal for everyday meals, particularly when time is limited. <\/p>\n\n\n\n
a. Preparation<\/h3>\n\n\n\n\n- First, remove the head, shell, and legs of the shrimp. Then, make a small cut at the back of the shrimp to remove the digestion tract (vein). You can keep the tail on if you prefer, as it can enhance the presentation, but it’s entirely up to you.<\/li>\n\n\n\n
- Next, clean the deveined shrimp and wash thoroughly with cold running water. Then, let them drain in a colander<\/a>. Once drained, dry the shrimp with a dry cloth or paper towel<\/a>. This step is crucial as we want to keep the shrimp as dry as possible to avoid splattering when pan-frying.<\/li>\n\n\n\n
- Season the raw shrimp with salt, ground white pepper, and vegetable oil. Mix well and set it aside.<\/li>\n\n\n\n
- Use a knife or scissors <\/a>to separate the broccoli florets from the stem. Cut the florets into smaller pieces, and slice the stem diagonally or into large cubes.<\/li>\n\n\n\n
- Combine the light soy sauce,<\/a> sesame oil<\/a>, ground white pepper, oyster sauce<\/a>, salt, and water. Dark soy sauce <\/a>can be included if you prefer the color to be darker. <\/li>\n\n\n\n
- Lastly, prepare some cornstarch slurry, which is required to thicken the sauce before serving.<\/li>\n<\/ol>\n\n\n\n
![\"Easy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2023\/10\/Shrimp-and-broccoli-stir-fry-2s.jpeg\")
<\/figure>\n\n\n\nb. Cook the broccoli and shrimp<\/h3>\n\n\n\n
I cooked the shrimp and broccoli separately because they have different cooking times.<\/p>\n\n\n\n
\n- Heat some vegetable oil in a pan or wok.\u00a0Next, pan-fry the shrimp in a single layer in a wok or a large skillet until it is golden brown on both sides.\u00a0Once the shrimp is done, remove it from the pan with a slotted spoon and leave the remaining oil in it. Please use medium to medium-high heat and stop cooking as soon as the surface of the shrimp starts developing charred marks. This will ensure the shrimp are perfectly cooked, with a golden-brown exterior and a juicy interior.<\/li>\n\n\n\n
- Then, saute the garlic in the remaining oil until it becomes aromatic.\u00a0 Add the broccoli and stir-fry until it is crisp and tender. It only takes a minute if you have already blanched the broccoli (more about this in the Tips and Variation section below). If not, add some water after stir-frying for two minutes and then cover it for another one to two minutes until the broccoli is crisp and tender.<\/li>\n\n\n\n
- Prepare the stir-fry sauce by mixing all the seasoning ingredients in a small bowl. After that, add the stir-fry sauce to the broccoli. Give it a good stir, so all the broccoli florets are coated with the sauce.\u00a0<\/li>\n\n\n\n
- Make a slurry by combining two teaspoons of cornstarch with two tablespoons of cold water.\u00a0Drizzle the cornstarch slurry into the wok to thicken the gravy. Add just enough cornstarch slurry to thicken the gravy to the desired consistency.<\/li>\n\n\n\n
- Finally, return the cooked shrimp to the pan, drizzle a tablespoon of Shaoxing wine, and mix well. It is now ready to be served.<\/li>\n\n\n\n
- You may garnish it with cut green onions and toasted sesame seeds, but it is optional.<\/li>\n<\/ol>\n\n\n
How to prepare shrimp and broccoli stir-fry<\/h2>\n\n\n\n
I use minimal ingredients to create this flavorful dish, which is ideal for everyday meals, particularly when time is limited. <\/p>\n\n\n\n
a. Preparation<\/h3>\n\n\n\n\n- First, remove the head, shell, and legs of the shrimp. Then, make a small cut at the back of the shrimp to remove the digestion tract (vein). You can keep the tail on if you prefer, as it can enhance the presentation, but it’s entirely up to you.<\/li>\n\n\n\n
- Next, clean the deveined shrimp and wash thoroughly with cold running water. Then, let them drain in a colander<\/a>. Once drained, dry the shrimp with a dry cloth or paper towel<\/a>. This step is crucial as we want to keep the shrimp as dry as possible to avoid splattering when pan-frying.<\/li>\n\n\n\n
- Season the raw shrimp with salt, ground white pepper, and vegetable oil. Mix well and set it aside.<\/li>\n\n\n\n
- Use a knife or scissors <\/a>to separate the broccoli florets from the stem. Cut the florets into smaller pieces, and slice the stem diagonally or into large cubes.<\/li>\n\n\n\n
- Combine the light soy sauce,<\/a> sesame oil<\/a>, ground white pepper, oyster sauce<\/a>, salt, and water. Dark soy sauce <\/a>can be included if you prefer the color to be darker. <\/li>\n\n\n\n
- Lastly, prepare some cornstarch slurry, which is required to thicken the sauce before serving.<\/li>\n<\/ol>\n\n\n\n
<\/figure>\n\n\n\nb. Cook the broccoli and shrimp<\/h3>\n\n\n\n
I cooked the shrimp and broccoli separately because they have different cooking times.<\/p>\n\n\n\n
\n- Heat some vegetable oil in a pan or wok.\u00a0Next, pan-fry the shrimp in a single layer in a wok or a large skillet until it is golden brown on both sides.\u00a0Once the shrimp is done, remove it from the pan with a slotted spoon and leave the remaining oil in it. Please use medium to medium-high heat and stop cooking as soon as the surface of the shrimp starts developing charred marks. This will ensure the shrimp are perfectly cooked, with a golden-brown exterior and a juicy interior.<\/li>\n\n\n\n
- Then, saute the garlic in the remaining oil until it becomes aromatic.\u00a0 Add the broccoli and stir-fry until it is crisp and tender. It only takes a minute if you have already blanched the broccoli (more about this in the Tips and Variation section below). If not, add some water after stir-frying for two minutes and then cover it for another one to two minutes until the broccoli is crisp and tender.<\/li>\n\n\n\n
- Prepare the stir-fry sauce by mixing all the seasoning ingredients in a small bowl. After that, add the stir-fry sauce to the broccoli. Give it a good stir, so all the broccoli florets are coated with the sauce.\u00a0<\/li>\n\n\n\n
- Make a slurry by combining two teaspoons of cornstarch with two tablespoons of cold water.\u00a0Drizzle the cornstarch slurry into the wok to thicken the gravy. Add just enough cornstarch slurry to thicken the gravy to the desired consistency.<\/li>\n\n\n\n
- Finally, return the cooked shrimp to the pan, drizzle a tablespoon of Shaoxing wine, and mix well. It is now ready to be served.<\/li>\n\n\n\n
- You may garnish it with cut green onions and toasted sesame seeds, but it is optional.<\/li>\n<\/ol>\n\n\n
<\/figure>\n\n\n\nb. Cook the broccoli and shrimp<\/h3>\n\n\n\n
I cooked the shrimp and broccoli separately because they have different cooking times.<\/p>\n\n\n\n
- \n
- Heat some vegetable oil in a pan or wok.\u00a0Next, pan-fry the shrimp in a single layer in a wok or a large skillet until it is golden brown on both sides.\u00a0Once the shrimp is done, remove it from the pan with a slotted spoon and leave the remaining oil in it. Please use medium to medium-high heat and stop cooking as soon as the surface of the shrimp starts developing charred marks. This will ensure the shrimp are perfectly cooked, with a golden-brown exterior and a juicy interior.<\/li>\n\n\n\n
- Then, saute the garlic in the remaining oil until it becomes aromatic.\u00a0 Add the broccoli and stir-fry until it is crisp and tender. It only takes a minute if you have already blanched the broccoli (more about this in the Tips and Variation section below). If not, add some water after stir-frying for two minutes and then cover it for another one to two minutes until the broccoli is crisp and tender.<\/li>\n\n\n\n
- Prepare the stir-fry sauce by mixing all the seasoning ingredients in a small bowl. After that, add the stir-fry sauce to the broccoli. Give it a good stir, so all the broccoli florets are coated with the sauce.\u00a0<\/li>\n\n\n\n
- Make a slurry by combining two teaspoons of cornstarch with two tablespoons of cold water.\u00a0Drizzle the cornstarch slurry into the wok to thicken the gravy. Add just enough cornstarch slurry to thicken the gravy to the desired consistency.<\/li>\n\n\n\n
- Finally, return the cooked shrimp to the pan, drizzle a tablespoon of Shaoxing wine, and mix well. It is now ready to be served.<\/li>\n\n\n\n
- You may garnish it with cut green onions and toasted sesame seeds, but it is optional.<\/li>\n<\/ol>\n\n\n