Ingredients
- Shrimp, peeled and deveined: 1 pound
- Broccoli florets: 4 cups
- Soy sauce: 1/4 cup
- Cornstarch: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, minced: 1 teaspoon
- Sesame oil: 1 tablespoon
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: In a small bowl, whisk together soy sauce, cornstarch, minced garlic, and minced ginger. Set aside.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes, until slightly tender-crisp.
- Step 3: Add the shrimp to the skillet with the broccoli. Stir-fry for 2-3 minutes, until the shrimp turns pink and opaque.
- Step 4: Pour the soy sauce mixture over the shrimp and broccoli. Stir continuously until the sauce thickens, about 1-2 minutes.
- Step 5: Remove from heat and drizzle with sesame oil. Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat gently in a skillet over medium-low heat, adding a splash of water if needed to prevent drying.
- Serve over fluffy rice or your favorite noodles for a complete and satisfying meal.
- Don't overcrowd the pan; cook the broccoli and shrimp in batches if needed to ensure even cooking and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American