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.
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
How to Make It
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.
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.
As it stands this is a very easy and tasty stir fry. However, I honestly think doubling the sauce and upping the broccoli florets by another cup would really improve the dish without too much of a nutritional hit, after all, it's only at 200 calories as it stands. Of course with the doubling of the sauce, one might want to keep a 1:1 mix of cornstarch and water handy in case the sauce needs some extra thickening.
Enjoyable dinner. I'd make it again. Made it even easier with frozen chopped broccoli thawed in the microwave. Next time I'd like extra veggies- either another cup or so of broccoli or some other veggie. I increased the red pepper and dereased the ginger and honey. I made rice noodles and stirred them in as the final step (instead of serving over rice).
This was a delicious, quick dinner. I added sliced red pepper but made no other changes to the ingredients. I did add the garlic, ginger, and onion to the shrimp as I stir fried it, then added the red pepper and broccoli. Yum!
I divided the recipe into 1/4s for one serving but I used sesame oil, 1/2 tsp at a time, in place of regular oil. I used 2 cups of broccoli for one serving. I didn't have any rice wine vinegar and it didn't matter. Very good, reminded me of a schezwaun dish at a Chinese restaurant, but theirs would be swimming in oil.
So easy! I followed other reviewers' advice and added 4 cups broccoli. My bag of shrimp was only 12 oz., so that's what I used. Everything else was the same, except ground ginger (didn't have fresh). It was great, but really only made 3 good servings even with doubling the broccoli. Next time I will add at least 5 cups of broccoli with a full pound of shrimp. Thought it needed a little more sauce, but wish there was a way to reduce the sodium - even reduced sodium soy sauce made it WAY too much sodium. What could replace some that with?
I made this last night and it was delicious!! I used a fresh chile pepper in place of the red pepper flakes, and I used 4 cups of broccoli only because that is what I ended up with after i cut it up. I served it with Near East quinoa/brown rice blend that is seasoned with rosemary and olive oil. I will definitely be making this again.