Shrimp And Broccolini Stir Fry With Sesame Rice Food

SPICY SHRIMP AND BROCCOLINI STIR-FRY

Steps:

• Cook the grain blend as the label directs; set aside.
• Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
• Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
• Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

STIR-FRIED BROCCOLINI

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add broccolini to the hot oil. Cook and stir until broccolini has softened and is green and glossy, 3 to 5 minutes.
• Add broth. Season with salt and sugar. Continue to cook until most of the broth has evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.

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.

SESAME SHRIMP STIR-FRY

Steps:

• In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
• Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
• Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

SHRIMP AND BROCCOLINI STIR-FRY

Steps:

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

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.

SHRIMP AND BROCCOLINI STIR-FRY

Steps:

• Bring large pot of water to boil on medium heat. Add broccolini; cook 2 minutes or until bright green. Rinse broccolini under cold water; drain well. Set aside. Mix stock, soy sauce, cornstarch and ginger in small bowl until well blended. Set aside.
• Heat oil in wok or large skillet on medium heat. Add garlic; stir fry 1 minute or until fragrant. Add shrimp; stir fry 2 minutes or just until shrimp turn pink.
• Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add broccolini and sesame seed; stir fry until heated through. Serve with cooked rice, if desired.

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.

SESAME SHRIMP AND BROCCOLI STIR-FRY

Steps:

• In a medium glass bowl mix together all marinade ingredients; add in shrimp, toss to combine, cover then refrigerate for 2 hours.
• Heat 2 tablespoons sesame oil in a large wok or skillet; add in broccoli florets and carrot slices; saute for 3-4 minutes then add add in teriyaki sauce then toss with veggies.
• Add in the marinated shrimp (do not rinse off the marinade) and saute for about 4 minutes or until shrimp is no longer pink.
• In a small bowl whisk together the broth with cornstach; add to the wok or skillet and bring to a simmer stirring until thickened.
• Season with salt and pepper to taste.
• Place in a large serving bowl or platter then sprinkle with finely chopped green onions and/or sesame seeds if desired.
• Serve with cooked rice.

SESAME SHRIMP STIR-FRY

Steps:

• In plastic food storage bag, mix shrimp, ginger, red pepper, garlic, sesame seeds, black pepper.
• Put rice in heatproof serving bowl.
• Bring 2 1/2 cups water to boiling in saucepan, then pour over rice, cover with foil-set aside.
• In large wok or skillet heat the oil, sweet pepper and scallions.
• Sauté for 3 or 4 minutes to slightly soften.
• Add teriyaki sauce, then peas, shrimp, and seasoning.
• Sauté for 4 minutes, until shrimp are opaque.
• Stir the cornstarch and broth in small bowl; add to wok/saucepan.
• While stirring cook until bubbly and thickened.
• Add salt.
• With a fork, fluff the rice and spoon shrimp mixture over rice; serve.