Here, using freshly chopped garlic is key for getting a flavorful but light sauce that is a natural fit for the broccoli and onion. The extra bit of honey highlights the delicate sweetness of the shrimp. A fried rice side, such as Yangzhou Fried Rice or Rainbow Vegetable Fried Rice, would go great with this dish.
- Yield: 4 Servings
- 0.66 cup Chicken Stock
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon white rice vinegar
- 1 teaspoon honey
- 2 tablespoons peanut or vegetable oil
- 1 pound large shrimp, peeled and deveined
- 4 to 5 garlic cloves, minced
- 1 1-inch piece fresh ginger, minced or grated
- 1 medium yellow onion, chopped
- 3 cups broccoli florets
- Salt and freshly ground black pepper
- Wok with lid
- 1. Prepare the sauce: In a small bowl, stir together the chicken stock, soy sauce, sesame oil, rice vinegar, and honey. Set aside.
- 2. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the peanut oil and swirl to coat the bottom. Add the shrimp and cook until the outside is pink but the inside is not yet cooked through, about 2 minutes. Transfer to a bowl and set aside.
- 3. In the same wok, swirl in the remaining 1 tablespoon oil. Stir-fry the garlic, ginger, and onions until fragrant and the onions are translucent, about 1 minute. Add the broccoli and stir-fry for about another minute, or until the edges of the broccoli begin to crisp. Pour in the sauce, cover with a lid, and allow the broccoli to steam for about 3 minutes, until tender-crisp.
- 4. Remove the lid and return the shrimp to the wok. Stir until well coated with sauce. Season with salt and pepper to taste and serve.