Garlic shrimp and broccoli stir-fry
25 min · 28 g protein · 331 cals / serving
Plump shrimp seared in a ripping-hot wok, a mountain of broccoli steam-fried until bright green and charred at the edges, and a whole head's worth of garlic with ginger and chili. It all comes together in a glossy, savoury soy and oyster sauce with a touch of honey, over jasmine rice. Garlicky, saucy and on the table in 25 minutes.
Ingredients
Rice
- 2/3 cup jasmine rice, rinsed
- 1 cup water
Sauce
- 2 tbsp reduced sodium soy sauce
- 1 heaped tbsp oyster sauce
- 2 tsp rice vinegar
- 1/2 tbsp honey
- 1 tbsp cornstarch
- 1/3 cup water
- 1 tsp sesame oil
- 1 lb 2 oz shrimp, large, peeled and deveined, patted dry
- 1 tbsp canola oil, divided
- 1 1/3 lb broccoli, in bite-size florets, stalk peeled and sliced
- 7 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 tsp red pepper flakes
To serve
- 4 green onions, sliced
- 1 1/2 tsp toasted sesame seeds
Steps
- Put the rice and water in a small pot with a pinch of salt, bring to a boil, then cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
- Stir the sauce ingredients together in a cup until the cornstarch dissolves.
- Heat half the oil in a wok or large skillet over high heat until it shimmers. Add the shrimp in one layer, sear 1 minute without moving, then flip and cook 1 minute more, until pink and just opaque (145°F). Tip them onto a plate.
- Add the rest of the oil and the broccoli, toss, then add 3 tbsp water and cover for 2 minutes so it steams. Uncover and stir-fry over high heat 2–3 minutes, until the water is gone and the florets char at the edges. Push the broccoli aside, add the garlic, ginger and pepper flakes to the cleared space and stir 30 seconds until fragrant.
- Return the shrimp, stir the sauce and pour it in. Toss for about 1 minute, until it bubbles, thickens and coats everything in a glossy glaze. Serve over the rice with the scallions and sesame seeds.
Good to know
Frozen shrimp?
Thaw them in a bowl of cold water for 10 minutes, then pat them very dry; wet shrimp steam instead of searing and water down the sauce.
Want more vegetables?
Snap peas, red pepper strips or mushrooms all go in with the broccoli. The sauce stretches to about 7 oz extra vegetables without thinning out.
Alternative
Per
- Calories
- 87
- Protein
- (34%)
- 7 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (49%)
- 11 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 200 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1324 kcal goes into the pot and 1718 g of ingredients comes out as about 1530 g of food: 87 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.