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Chinese Shrimp with Broccoli Recipe


Shrimp with Broccoli is a simple and easy Chinese stir-fry dish. There is no deep frying in this recipe and everything can be done using a wok or fry pan. I used frozen shrimp but I would recommend fresh if you are in an area where they are available to you. The best part about this recipe is the stir-fry sauce. The sauce uses ingredients such as soy sauce, chicken broth, wine, sugar, and sesame oil. The sauce will make a lot so you can use it to serve over rice. This recipe can be prepared very quickly and is perfect for dinner. Enjoy.

(Makes 4 Servings)

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Chinese Shrimp with Broccoli Recipe


  • Author: Bobby
  • Total Time: 30 minutes

Ingredients

Scale
  • 2lbs shrimp (peeled and deveined)
  • 1 large head broccoli (sliced into florets)
  • Sauce-
  • 2/3 cup soy sauce
  • ½ cup chicken broth
  • 1/3 cup rice wine
  • 3 ½ tablespoons sugar
  • 1 tablespoon sesame oil
  • ¼ teaspoon white pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 2 tablespoons cornstarch
  • The ¼ cup of water

Instructions

  1.  In a bowl combine soy sauce, chicken broth, rice wine, sugar, sesame oil, and white pepper. Dissolve cornstarch in a ¼ cup of water.
  2.  Heat a wok over medium-high. Add vegetable oil. Add broccoli and stir-fry for 2-3 minutes or until it has reached your desired tenderness. Remove from the pan and set aside. Add a little more oil to the wok if needed. Add garlic and ginger. Stir-fry for 15 seconds. Add shrimp and stir fry for 1 minute.
  3. Add sauce mixture to the wok and bring to a boil, cook for 1 minute. Add the cornstarch and water mixture and cook while stirring until the sauce thickens. At this point, the shrimp should have turned pink and be fully cooked. Be careful not to overcook the shrimp. Add broccoli florets back into the wok, mix well. Remove from heat and serve.

10 comments

  1. andrea says:

    I try this dish very easy and prepared very quickly it has a great taste perfect for dinner. Enjoy i recommand it to my frens

  2. Rob says:

    This was way too salty. I had to pour out half the sauce, add some water, then it was fine. I’d say 1/4 cup of soy sauce instead of 2/3 of a cup.

  3. Charmaine says:

    I made this shrimp and broccoli tonight for dinner but think that the rice wine was a bit much as it had a distinct acidic taste at the end. Had to use some extra sugar to break it down. I also used low sodium soy sauce instead of the regular so that eliminated some of the salt. Other than that, great recipe. Would definitely make again.

  4. cheryl says:

    i agree, it was really salty at first, had to add about 1/2 cup of rice wine to neutralize the flavor..i would make it again, with much less soy sauce

  5. Rose says:

    I really liked this recipe and appreciated the instructions about how to stir fry the broccoli first and then cook the shrimp. Turned out good. I didn’t have Fresh ginger and didn’t have time to make the sauce so I used a bottled dipping sauce, some sweet chili sauce, fresh garlic, five spice powder, some chicken broth and some tapioca starch to thicken it up a bit. Turned out great.

  6. kettie says:

    This is a great recipe but it was wayyyyy too salty. i could barely eat it. next time , i will do this with less amount of soy sauce…

  7. Haleemah says:

    Love it!!! To reduce the salt just use less sodium both chicken broth and soy sauce. Will be cooking this again!!!

  8. Shirley says:

    it was a great recipe thank you very much it turned out great as a matter of fact it taste better then the Chinese restaurant♡

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