Friday, February 6, 2015

Foodie Fridays: Chinese Shrimp with Broccoli


Shrimp with Broccoli is one of my favorite orders from Chinese restaurants, and it turns out this dish is not at all difficult to make at home.  I modified a recipe I found for Chinese Shrimp with Broccoli slightly to suit my taste and to use ingredients I had on hand.  I also added some Trader Joe's Rice Noodles I had in the fridge rather than serving the dish over rice.  This recipe was quick and easy and tastes just like the restaurant version, so I will be making this again!

Chinese Shrimp with Broccoli

3 T. soy sauce
1/2 C. chicken broth
1 T. rice vinegar
1 T. sugar
1/2 T. sesame oil
2 T. vegetable oil
1 large head broccoli, cut into florets (about 4 C.)
1/2 T. minced garlic
1/2 T. minced ginger
10 oz. shrimp, peeled and deveined
12 oz. rice noodles, cooked, drained, and well rinsed*

In a small bowl, combine the first 5 ingredients.  Whisk together until well blended.  Set the sauce aside.

Place a wok over medium high heat.  Add the vegetable oil.  When the oil is hot, add the broccoli sand stir fry for several minutes or until it has reached your desired tenderness.  Push the broccoli to the sides of the wok and add a little more oil if needed.  Add the garlic and ginger.  Stir fry for 15 seconds.  Add the shrimp and stir fry for one minute.

Add the sauce mixture to the wok and bring to a boil.  Cook for one minute, or until the shrimp are pink and fully cooked (do not overcook).  Add the rice noodles.  Stir until the noodles are thoroughly incorporated and the sauce has thickened.  Remove from the heat and serve.  Serves 4.

*Add a little oil to the cooked and rinsed noodles to prevent them from clumping.  The rice noodles were very starchy, and were in fact starchy enough to thicken the sauce.  If you choose not to use rice noodles (you can serve this over rice instead), add 1 T. cornstarch dissolved in 2 T. water once the sauce mixture has been added and boiled for one minute.  After adding the cornstarch mixture, cook and stir until the sauce thickens.

Chinese Shrimp with Broccoli over rice
(from Blog Chef)
           

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