Ingredients
Units
Scale
- 1 pound medium shrimp peeled and deveined
- 1 tablespoon cornstarch
- 2 1/2 tablespoons canola oil divided
- 1/4 cup diagonally cut green onions
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves thinly sliced
- 2 cups broccoli florets
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 1/8 teaspoon crushed red pepper
Instructions
- Blot shrimp with a paper towel to dry and place in a medium bowl with cornstarch. Toss to coat.
- Heat a large wok or skillet over high heat. Add 1 tablespoon oil and shrimp to pan; stir-fry about 4 minutes, or until golden brown. Do not over cook.
- Remove shrimp from pan. Add 1 1/2 teaspoons oil and stir-fry green onions, ginger, and garlic for 45 seconds. Remove from pan and add to the shrimp.
- Add the remaining 1 tablespoon oil to pan and stir-fry broccoli for 1 1/2 minutes. Stir in shrimp and onion mixture to pan. Pour in soy sauce, rice vinegar, honey, and red pepper flakes and bring to a boil. Cook just 1 minute or until broccoli is crisp-tender.
- Serve immediately over rice.
Notes
Adapted from Cooking Light
- Prep Time: 10
- Cook Time: 10
- Category: Dinner, Rice Bowls, Seafood
- Cuisine: Chinese