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Shrimp and Broccoli Stir Fry Published on: May 26, 2020

 

Shrimp and Broccoli Stir Fry

Course: Main Course

Equipment

  • small bowl
  • 12 inch skillet or wok

Ingredients

  • 1 lb fresh or frozen medium shrimp in shells or 12 ounces fresh or frozen scallops
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar or 1 tbsp cider vinegar
  • 1 tbsp cornstarch
  • 1 ½ tsp sugar
  • 2 cloves garlic, minced
  • 1 tbsp cooking oil
  • 2 cups broccoli florets
  • 1 cup thinly sliced carrot
  • 1 small onion, halved lengthwise and sliced
  • 1 cup fresh mushrooms
  • 2 cups hot cooked rice (or 8 ounces of dried pasta - your choice)
  • 1/4 cup cashews or sliced almonds, toasted

Chinese Brown Sauce

  • ½ cup water
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar or 1 tbsp cider vinegar
  • 1 tbsp cornstarch
  • 1 1/2 tsp sugar

Instructions

  • Thaw shrimp or scallops, if frozen
  • If using shrimp, peel and devien, leaving tails intact (optional)
  • If using scallops, cut any large scallops in half.
  • Rinse shrimp or scallops; pat dry with paper towels. Set aside.
  • In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
  • In a wok or 12-inch skillet, cook and stir garlic in hot oil over medium-high heat for 15 seconds, (Add more oil as necessary during cooking.)
  • Add broccoli, carrot, and onion.
  • Cook and stir for 3 minutes.
  • Add mushrooms; cook and stir for 1-2 minutes more or until vegetables are crisp-tender.
  • Remove vegetables from wok with slotted spoon.
  • Stir soy sauce mixture.
  • Add to wok;, cook and stir until slightly thickened and bubbly.
  • Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque.
  • Stir in vegetables; heat through.
  • Serve with rice and sprinkle with cashews.
  • You can substitute shrimp or scallops with chicken or beef, and use as many or few vegetables as you like.
  • This dish can also be served over vermicelli, angel hair, or thin spaghetti pasta, or Asian noodles.

Chinese Brown Sauce

  • Combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
  • Pour in your hot pan and heat until bubbly, then toss in your meat, chicken or fish and cook through.

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