Rating: 4.5 stars
26 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 8
  • 5 star values: 15

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.

Charlotte Autry
Recipe by Cooking Light June 2013

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Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

201 calories; fat 10.1g; saturated fat 0.8g; mono fat 5.6g; poly fat 2.7g; protein 18g; carbohydrates 10.5g; fiber 1.7g; cholesterol 143mg; iron 1.3mg; sodium 571mg; calcium 96mg.
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