So sorry for the static on the blog for the past week. Things have been kind of crazy around here. I’ll get into more details in coming blog posts, but for now I just want to get right back to the FOOD!
This Shrimp and Broccoli is a great take-out fake-out. It comes together quickly and taste delicious. I do want to note that the evening I photographed this meal I completely spaced and forgot to add the onions. We still gobbled up dinner, but I think I prefer it with the onions. Obviously if you don’t like onions you can leave them out and the meal will still work. Also, you can adjust the heat to suit your tastes. If you like things extra spicy you can add extra chili-garlic sauce or red pepper flakes. If you don’t like spicy things you can cut it way back!
One last thing before I get to the recipe! The craziness in my own home was put in perspective after this weeks tragedies in Oklahoma. My heart goes out to the many families affected by the terrible storms, including the family of one of my good blogging friends, Kelsey. She wrote an incredibly touching post yesterday and has pledged her blogging profits from the month to the Salvation Army for their disaster relief efforts. Every visit to her site helps! Please stop by her blog and send her some love! You can also visit the Salvation Army site directly or text STORM to 80888 to make your donation
1/4 cup reduced-sodium chicken broth
2 Tbsp rice vinegar
3 Tbsp low-sodium soy sauce
2 tsp cornstarch
1 Tbsp brown sugar
1/2 tsp dark sesame oil
1 tsp garlic-chili sauce*
1 Tbsp plus 1 tsp canola oil, divided
1-2 tsp fresh ginger, grated
2 cloves garlic, minced
1 pound shrimp, peeled and deveined
1/2 tsp kosher salt
4 cups small broccoli florets
1 cup onion, vertically sliced (not pictured)
Sesame seeds for garnish
In a glass measuring cup combine the chicken broth, rice vinegar, soy sauce, cornstarch, brown sugar, sesame oil, and garlic-chili sauce.
In a large wok or skillet over medium-high, heat the canola oil, ginger, and garlic. Once the oil is hot (and before the garlic starts to turn brown!) add the shrimp. Season with salt and stir-fry until the shrimp is translucent and pink, about 3 minutes. Remove the shrimp from the pan.
Add one teaspoon of oil to the pan. Add broccoli and onions and stir-fry for about 3 or 4 minutes. Pour in the sauce mixture and cook for another 3-4 minutes. Add the shrimp back to the pan and cook for 1 more minute.
Serve immediately with a side of rice and a sprinkling of sesame seeds. Optionally, serve with Sriracha sauce on the side.
Adapted from Cooking Light via My Recipes
Here are some other delicious Asian-inspired flavors!