Thursday, April 24, 2014
Shrimp and Broccoli Stir-fry
This was a new recipe that we tried out today. This was adapted from the Cooking Light recipe for Shrimp and Broccoli Stir-fry. I played with this a bit and added some favorites like water chestnuts. This was really delicious and very easy to make. We served this over brown rice and it was a great meal.
Ingredients (serves 3-4)
1 lbs Shrimp, peeled and deveined (anywhere between 30-50 count)
1 tbsp Cornstarch
3 tbsp Canola oil, divided (or peanut oil)
8 oz can Water chestnuts, sliced
2 tsp Ginger, minced
3 tsp Garlic, chopped (or three cloves)
2 cups Broccoli florets
1/4 cup Soy sauce
2 tbsp Rice vinegar
1 tsp Honey
1. Combine shrimp and cornstarch in a medium bowl, tossing to coat.
2. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil to pan and swirl to coat. Add shrimp and stir-fry 4 minutes. Remove shrimp from pan and place in a medium bowl.
3. Add 1 tablespoon oil to pan. Add the water chestnuts and stir-fry for 90 seconds. Add ginger, and garlic to pan and stir-fry around 45 seconds. Add water chestnut mixture to shrimp in the medium bowl.
4. Add 1 tablespoon oil to pan. Add broccoli and stir-fry 2 minutes. Stir in shrimp mixture, soy sauce, rice vinegar and honey. Cook 1 additional minute.