Stir-fry a zesty shrimp dish for a quick weeknight dinner. Spoon over basmati or jasmine rice. Try the recipe with chicken or steak, too.
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 tablespoon canola oil, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon bottled minced garlic
1 pound peeled and deveined large shrimp
1/4 teaspoon salt
4 cups small broccoli florets
1 cup vertically sliced onion
How to Make It
Combine first 6 ingredients in a small bowl, stirring with a whisk.
Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.
This was easy and tasty. The stir fried broccoli is to die for- it's the best way to get some broccoli into the diet. I usually double the sauce part (we like more suce for the rice). I've served this with white rice, brown rice, fried rice, and rice noodles. Awesome every time!
This was a great recipe. I followed a fellow reviewers suggestion and used sliced red pepper. I also only had ground ginger on hand so I added it to the sauce mixture. I halved the rest of the ingredients except for the sauce as there are only two of us.
This was easy and yummy. I doubled the recipe for the sauce, except for the red pepper, didn't use low sodium anything, used jarred ginger, omitted the onion, and used light sesame oil. Served over brown rice and it was so good. Thanks for the great recipe!