Shrimp And Broccoli Saute Recipe - Cooking Index
1/4 cup | 59ml | Reduced-sodium soy sauce |
1/4 cup | 59ml | Chicken broth - , defatted* |
2 tablespoons | 30ml | Water |
2 teaspoons | 10ml | Cornstarch |
1 teaspoon | 5ml | Packed brown sugar |
1 tablespoon | 15ml | Vegetable oil |
1 | -- (1 1/2-inches) peeled fresh ginger, cut into 1/4 inch | |
1 | Slices | |
2 | Garlic - halved | |
1 | Onion - thinly sliced (medium) | |
1 lb | 454g / 16oz | Medium shrimp - peeled and deveined |
1/8 teaspoon | 0.6ml | -- (to 1/4) red pepper flakes |
4 cups | 584g / 20oz | Small broccoli florets - cooked |
1 cup | 160g / 5.6oz | Long-grain rice - cooked |
1. Combine soy, broth, water, cornstarch and brown sugar in bowl.
2. Heat oil in large nonstick skillet over medium-high heat. Add ginger and garlic; cook, stirring, until garlic is just golden. Discard ginger and garlic. Add onion to skillet. Cook, stirring frequently until tender, 5 minutes.
3. Stir in shrimp and pepper, then stir in soy mixture. Cover and simmer, stirring once, until shrimp are opaque, 3 to 4 minutes. Stir in broccoli and heat through. Serve with rice.
*To defat broth: Freeze the both for 30 minutes until fat solidifies on top. Remove fat with slotted spoon.
Source:
LHJ
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