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Shrimp and Broccoli Stir-Fry

Shrimp and Broccoli Stir-Fry
Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 30 mins
Total time 30 mins
Yield

Serves 4 (serving size: about 1 cup)

Just a touch of honey adds a slight sweetness that rounds out the flavor in this quick stir-fry. Pat the shrimp dry with paper towels before adding them to the wok so they brown nicely. Serve with hot cooked brown rice.

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 2 1/2 tablespoons canola oil, divided
  • 1/4 cup (1-inch) diagonally cut green onions
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, thinly sliced
  • 2 cups broccoli florets
  • 1/4 cup lower-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon crushed red pepper

Nutrition Information

  • calories 201
  • fat 10.1 g
  • satfat 0.8 g
  • monofat 5.6 g
  • polyfat 2.7 g
  • protein 18 g
  • carbohydrate 10.5 g
  • fiber 1.7 g
  • cholesterol 143 mg
  • iron 1.3 mg
  • sodium 571 mg
  • calcium 96 mg

How to Make It

  1. Combine shrimp and cornstarch in a medium bowl, tossing to coat. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan; place in a medium bowl. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp.

  2. Add 1 tablespoon oil to pan; swirl to coat. Add broccoli; stir-fry 1 1/2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.