Ingredients:
3/4 cup low-sodium chicken broth
1/4 cup sake or rice wine
2 tbsp reduced-sodium soy sauce
2 tbsp honey
1 tbsp chili-garlic sauce
1 tbsp cornstarch
1 tsp Asian (dark) sesame oil
2 tsp canola oil
1 pound medium shrimp, peeled and deveined
3 scallions, chopped
2 tbsp minced peeled fresh ginger
2 garlic cloves, minced
4 cups broccoli florets
1 (8-ounce) can bamboo shoots, drained
Directions:
1. Combine the broth, sake or rice wine, soy sauce, honey, chili-garlic sauce, cornstarch, and sesame oil in a bowl; set aside.
2. Heat a nonstick wok or a large, deep skillet over med-high heat until a drop of water sizzles. Swirl in the canola oik, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
3. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add the broccoli florets and bamboo shoots; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the shrimp. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
1/4 cup sake or rice wine
2 tbsp reduced-sodium soy sauce
2 tbsp honey
1 tbsp chili-garlic sauce
1 tbsp cornstarch
1 tsp Asian (dark) sesame oil
2 tsp canola oil
1 pound medium shrimp, peeled and deveined
3 scallions, chopped
2 tbsp minced peeled fresh ginger
2 garlic cloves, minced
4 cups broccoli florets
1 (8-ounce) can bamboo shoots, drained
Directions:
1. Combine the broth, sake or rice wine, soy sauce, honey, chili-garlic sauce, cornstarch, and sesame oil in a bowl; set aside.
2. Heat a nonstick wok or a large, deep skillet over med-high heat until a drop of water sizzles. Swirl in the canola oik, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
3. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add the broccoli florets and bamboo shoots; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the shrimp. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
I didn't use the sake/rice wine. I just subbed chicken broth. I also didn't use the scallions or ginger because I don't like either. I also used a bag of smaller frozen shrimp instead of the medium.
Whip It Up Questions
1. Was the recipe Easy to Follow? - Very. The instructions were simple, and the prep was minimal and simple as well.
2. Did the dish taste good? - Yes. The sauce didn't thicken as much as I had hoped, but I served it with Brown Minute Rice so the rice absorbed some of the sauce.
3. Would you make it again? - Absolutely. I have added it to my repeat recipes for sure. Next time I will more than likely add some chopped carrots and some water chestnuts.
2 comments:
Great! I love exotic dishes that are simple to make.
This is great! I love cooking with shrimp.
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