Shrimp and Broccoli Stir-Fry
Recipe GLPR7f4abf949dc107
A vibrant Asian-inspired stir-fry featuring tender butterflied shrimp and crisp-tender broccoli florets, brought together with garlic, ginger, and savory oyster sauce. The shrimp are quickly cooked until just done, while the broccoli is briefly blanched to set its bright color before finishing in the pan. Topped with toasted sesame seeds for a finishing crunch and nutty flavor.
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Ingredients
1 pound broccoli crowns
2 tablespoons neutral oil
½ pound medium shrimp, peeled, deveined, and butterflied
¼ cup oyster sauce
2 cloves garlic, minced
2 to 3 tablespoons minced fresh ginger root
White pepper, to taste
Toasted sesame seeds, for garnish
Directions
Cut the broccoli crowns into uniform florets, keeping pieces roughly 2 to 3 inches long so they cook evenly.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 30 seconds, then drain thoroughly in a colander and set aside.
Heat a large skillet or wok over high heat until it is very hot. Add the oil and let it warm for about 30 seconds until shimmering.
Add the butterflied shrimp to the hot skillet and stir-fry continuously for about 15 seconds, allowing them to just begin turning pink.
Add the blanched broccoli florets to the pan and continue stirring to combine with the shrimp.
Pour in the oyster sauce, then add the minced garlic, ginger, and white pepper to taste. Stir everything together thoroughly to coat the vegetables and shrimp evenly with the sauce.
Continue stir-frying over high heat for 5 to 7 minutes, stirring frequently and adjusting the heat as needed to prevent sticking or burning. The shrimp are ready when they reach an internal temperature of 145°F and are opaque throughout with no translucent spots.
Transfer the stir-fry to a serving plate and garnish generously with toasted sesame seeds. Serve immediately while still hot.
