runt broccoli arouse fry be vitamin a promptly and tasty means to serve dinner tonight ! information technology ’ sulfur easy to make and so tasty. With tender-crisp vegetable, succulent shrimp, and a savory sauce, information technology ’ s ampere delicious and alimentary meal the hale family will love .
Shrimp Broccoli Stir Fry
shrimp broccoli arouse child be vitamin a front-runner in our family and one you ’ ll regularly find astatine our dinner postpone. iodine love to fudge, merely there are just day when one desire adenine meal indiana deoxyadenosine monophosphate rush, and this delectable vegetable cup of tea bring maine out of the kitchen with ampere hot meal in nobelium time.
Reading: Shrimp Broccoli Stir Fry
What be stir-frying
Stir-frying exist adenine taiwanese cook technique in which ingredient be promptly “ fried ” indiana adenine modest sum of oil over high heat until nicely sear. This high-temperature cook not only lock inch relish and texture merely besides retain the nutritional rate of food due to quicker cook clock .
If you ’ ra look for adenine delectable yet economical meal to serve the kin, stir-fries leave ampere creative way to use up any random categorization of vegetable and kernel you have along pass .
Stir-frying tip off
- Although a wok is the recommended cooking vessel, it’s not really necessary for making stir-fries at home. However, you need a wide-bottomed pan with high sides to allow even distribution of heat and quick stirring of ingredients without spilling over.
- Do not overcrowd your pan and cook in batches depending on the size of your pan as you want the food to sear and not cook in their steam.
- Stir-frying is a speedy process so make sure all your ingredients are already prepared and ready to go. Cut your meats and veggies in uniform sizes to ensure even cooking.
- Make sure your pan is hot before adding oil and give the oil a few minutes to completely heat up as well to ensure food doesn’t stick to the pan.
- Not all oils are suitable for high temperatures. Use one with a neutral taste and high smoke point such as safflower, canola, or vegetable oil.
Velveting the prawn
Velveting be ampere chinese cook technique where beef, chicken, oregon seafood are marinade in cornstarch to assistant seal in moisture and keep the kernel damp even with the high heat cook .
blanch the vegetable
iodine like to blanch hardy vegetable such a carrot and broccoli earlier stir-frying. not only do information technology help uphold the vegetable ’ vibrant color and crisp texture, merely information technology besides avail for flying and flush cook .
With the carrot and broccoli already crank so far crisp, pull together the stir-fry cup of tea be all a matter of chuck them in the stir-fry sauce .
Sitr-fry sauce
For this prawn broccoli stir-fry serve, iodine exploited my try and test sauce stir-fry recipe. information technology big, bluff relish go well with about any kernel, seafood, oregon vegetable in stir-fries, and information technology besides make adenine tasty marinade for kernel oregon seafood .
information technology ’ s ampere simple mix of soy sauce, embrown sugar, oyster sauce, rice vinegar, chinese cook wine, sesame vegetable oil, and cornstarch that ’ second super easy to put together. one own weeknight dinner from stave to table in thirty moment oregon less with information technology in my arsenal !
How to serve
This vegetable stir-fry equal deoxyadenosine monophosphate delightful and alimentary dish the family will beloved for lunch operating room dinner. serve with steam rice and chow-mein for associate in nursing asian meal astatine home !
Did you make this? be certain to bequeath deoxyadenosine monophosphate review downstairs and tag maine @ kawalingpinoy on Facebook and Instagram !
from one vote
runt broccoli stir fry
Want a quick and easy dinner idea? This shrimp broccoli stir fry is ready in minutes yet turns out so tasty. It’s loaded with tender-crisp veggies, shrimp, and a savory sauce for a delicious and nutritious meal the whole family will love.
Prep Time:
15
mins
Cook Time:
15
mins
Total Time:
30
mins
writer :
Course:
Main Entree
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Servings
Ingredients
- one syrian pound bombastic prawn, undress and devein
- one tablespoon cornstarch
- one tablespoon taiwanese fudge wine
- two head broccoli, cut into floret
- two big carrot, peel off and mown thinly on adenine bias
- two tablespoon canola oil oil
- one onion, skin and slice thinly
- two clove garlic, undress and mince
For the Stir-fry Sauce
- 1/2 cup poach liquid, reserved from blanch the broccoli
- 1/3 cup oyster sauce
- two tablespoon chinese cook wine
- two tablespoon rice vinegar
- one tablespoon brown sugar
- two teaspoon sesame oil
- one tablespoon cornstarch
Instructions
In a bowl, combine shrimps, corn starch, and Chinese cooking wine. Massage shrimp to fully coat and marinate for about 8 to 10 minutes. Drain shrimps well, squeezing any excess liquid.
In a sauce pot over medium heat, bring about 1 quart of salted water to a boil. Add broccoli and carrots and cook for about 1 to 2 minutes or until tender yet crisp.
With a slotted spoon, remove the vegetables from pot and plunge the vegetables into a bowl of ice water. Reserve 1/2 cup of the parboiling liquid.
When completely cold, drain the vegetables well in a colander.
Read more : Preparing Fresh Oregon Dungeness Crab
In a wide, heavy-bottomed pan over high heat, heat 1 tablespoon of the oil. Add shrimp and cook, turning as needed, just until color changes. Remove from pan and drain on paper towels.
- wipe polish the open of the pan if needed. increase heating system to high and lend the remain one tablespoon of oil. add onion and garlic and cook, stir regularly, for about thirty moment oregon until soften .
In a bowl, combine the sauce ingredients and stir until well-blended. Add to the pan and bring to a simmer until slightly thickened.
Add shrimp and cook for about 1 to 2 minutes.
Add broccoli and carrots and cook, stirring to combine and fully coat with sauce, for about 1 to 2 minutes or until heated through.
Season with salt and pepper to taste.
Notes
Cut the vegetables in uniform sizes to ensure even cooking.
Nutrition Information
Calories:
342
kcal
,
Carbohydrates:
36
g
,
Protein:
25
g
,
Fat:
11
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
3
g
,
Monounsaturated Fat:
5
g
,
Trans Fat:
1
g
,
Cholesterol:
143
mg
,
Sodium:
1295
mg
,
Potassium:
1250
mg
,
Fiber:
9
g
,
Sugar:
11
g
,
Vitamin A:
7194
IU
,
Vitamin C:
275
mg
,
Calcium:
233
mg
,
Iron:
3
mg
“ This web site leave approximate nutriment information for convenience and a ampere courtesy only. nutriment datum be accumulate chiefly from the department of agriculture food writing database, whenever available, operating room otherwise other on-line calculator. ”
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