Shrimp and Broccoli

Method6 steps · about 25 min

1. 1

   Step 1: Mix all the peeled, deveined shrimp (1 lb) with the ½ tbsp Shaoxing wine, ⅛ tsp salt, separate ⅛ tsp marinade white pepper and ½ tsp marinade cornstarch in a large bowl. Refrigerate to marinate for 15 minutes.

   Refrigerate shrimp marinade · 15 minUses 1 lb shrimp, peeled and deveined · ½ tbsp Shaoxing wine for marinade · ⅛ tsp salt for marinade · ⅛ tsp white pepper for marinade · ½ tsp cornstarch for marinade

2. 2

   Step 2: Combine all the ½ cup chicken stock, oyster sauce (2 tbsp), soy sauce (1 tbsp), dark soy sauce (1½ tsp), sugar (1 tsp), separate ⅛ tsp sauce white pepper and 1 tbsp sauce cornstarch in a bowl. Stir to dissolve the sugar and suspend the cornstarch; reserve the complete sauce.

   Uses ½ cup chicken stock for sauce · 2 tbsp oyster sauce · 1 tbsp soy sauce · 1½ tsp dark soy sauce · 1 tsp sugar · ⅛ tsp white pepper for sauce · 1 tbsp cornstarch for sauce

   
3. 3

   Step 3: Bring the ¼ cup broccoli steaming water to a boil in a large skillet over medium-high heat. Add all the broccoli (1 head) florets, cover and steam about 1 minute until bright green and just tender-crisp. For softer broccoli, use about 1½ minutes. Transfer all the steamed broccoli to a plate, then wipe the pan clean and dry with kitchen paper.

   Steam broccoli until tender-crisp · 1 minUses ¼ cup water for steaming broccoli · 1 head broccoli, cut into florets

   
4. 4

   Step 4: Heat all the 1 tbsp peanut oil in the dry skillet over medium-high heat. Add all the marinated shrimp from step 1 in one layer. Cook undisturbed about 1 minute until golden underneath, then flip. Add all the minced garlic (4) and ginger (1 tsp) and cook another 30 seconds to 1 minute, stirring a few times. Keep the shrimp and aromatics in the pan for the immediate sauce finish.

   Sear shrimp — first side · 1 minUses 1 tbsp peanut oil · All shrimp and their marinade from step 1 · 4 garlic cloves, minced · 1 tsp minced ginger

   
5. 5

   Step 5: Stir the complete sauce from step 2 again to suspend its cornstarch, then pour it all over the shrimp and aromatics from step 4. Return all the steamed broccoli from step 3. Cook and stir until the sauce thickens and the shrimp flesh is pearly and opaque throughout. Transfer the complete cooked dish to a serving plate.

   Uses All the complete mixed brown sauce from step 2 · All shrimp, garlic, ginger and pan contents from step 4 · All the steamed broccoli reserved from step 3

   
6. 6

   Step 6: Serve the complete shrimp and broccoli from step 5 hot as 4 main servings, over optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 74°C (165°F).

   Uses All the fully cooked shrimp, broccoli and thickened sauce from step 5 · Ready steamed rice for serving, optional