Spicy Shrimp Broccoli Stir Fry In A Sweet Chili Soy Glaze Over Jasmine Rice Food

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.

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.

SWEET AND SPICY SHRIMP STIR-FRY

Steps:

• In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch. Set aside.
• Heat vegetable oil in wok over medium-high heat until oil begins to glisten. Add vegetables and black pepper. Saute until tender-crisp. Add sesame oil to vegetables at this point and toss to combine. Remove from wok to another dish, cover and set aside.
• Cook rice according to package instructions.
• Return wok to heat and add shrimp. Saute for two minutes or until heated through.
• Return vegetables to wok. Make a well in the center of the wok and whisk in sauce until it begins to thicken. Toss all together and serve over hot, cooked rice.

SHRIMP AND BROCCOLI STIR FRY SPICY

Steps:

• In a large sauce pan.
• add the vinegar, garlic, red pepper flakes, broth, soy sauce, and ginger. Bring to a slight boil.
• Add shrimp and fresh or frozen but thawed broccoli florets.
• Take some of the excess sauce and pour into a bowl (about 3 tbsp sauce and add 1 tbsp cornstarch). Whisk and return to pan. Bring to full boil and stir constantly.
• As soon as thickening begins, remove from heat and serve over white rice. You may also use one of them premade Asian vegetable medleys in this recipe and pour sauce over it.
• Can be used for beef, chicken or pork as well.

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
• Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
• Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

SPICY SHRIMP-AND-BROCCOLI STIR-FRY

Steps:

• Cook rice according to package instructions. Meanwhile, gently pat shrimp dry with paper towels. Heat a wok or large skillet over high. Remove pan from heat and carefully add 2 tablespoons oil and broccoli. Return to heat and cook, undisturbed, until crisp-tender and browned in spots, 1 to 2 minutes. Add 2 tablespoons oil and shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 2 minutes. Remove from heat, add chili-garlic sauce and remaining tablespoon oil, and toss to coat. Stir in 1 to 2 tablespoons water to thin, if necessary. Serve with rice.