Chinese Shrimp And Broccoli Stir Fry Food

SHRIMP AND BROCCOLI STIR-FRY

Steps:

• Combine first 6 ingredients in a small bowl, stirring with a whisk.
• Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds.
• Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
• Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
• Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

CHINESE SHRIMP AND BROCCOLI STIR FRY

Steps:

• 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.

SHRIMP AND BROCCOLI STIR-FRY

Steps:

• In a large skillet, stir-fry shrimp and broccoli in hot oil over high heat for about 3 minutes.
• Add mushrooms. Continue to stir-fry an additional 2 minutes or until shrimp are pink and vegetables are crisp tender.
• Stir in remaining ingredients except rice. Cook until heated through.
• Serve over hot cooked rice.

SHRIMP AND BROCCOLI LO MEIN

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
• Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
• Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
• Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.

GENERAL TSO'S SHRIMP WITH BROCCOLINI

Steps:

• Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.
• Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.
• Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
• Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.

HOISIN SHRIMP & BROCCOLI

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SHRIMP AND BROCCOLINI STIR-FRY

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes. Stir in shrimp and cook until just heated through.

GARLIC BROCCOLI SHRIMP STIR FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
• Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!