Stir Fry Shrimp And Broccoli Food

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.

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.

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 STIR-FRY

Steps:

• Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
• Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
• Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
• Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
• Add stir-fried vegetables back to the skillet, and pour in sauce.
• Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
• Serve with hot, fluffy rice, and garnish with sesame seeds.

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.

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.

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.

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.

SPICY SHRIMP AND BROCCOLI

Steps:

• Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add shrimp, garlic and gingerroot; stir-fry 1 minute. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
• Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with peanuts. Serve over rice.