Shrimp and Broccoli
This is an adaptation of a recipe I found in Cooking Light.
Serves 2 with leftovers - Doesn't quite serve 4
YOU WILL NEED:
1 # shrimp
I keep frozen shrimp on hand (look for uncooked, tail on, deveined). Just empty the contents of the bag into a colander and run cold water over the shrimp for a few minutes to thaw. Pat dry before cooking.
Also:
Broccoli
Chicken broth
Sesame oil
Soy sauce
Rice Vinegar
Garlic
Fresh ginger
Yellow onion
Green onion
METHOD
Combine in a small mixing bowl:
2 T soy sauce
2 t cornstarch
Try to get all the lumps out. Then whisk in:
½ cup chicken or vegetable broth
2 T rice vinegar
1 t sesame oil
Pinch chili flakes
Heat 1-2 T canola oil in a large skillet or wok. Add:
2 cloves garlic, thinly sliced
1 T fresh ginger, minced
2 green onions, sliced thinly
Sprinkle shrimp with kosher salt and add to the pan. Cook through, about 3-5 minutes.
Remove shrimp from pan and reserve.
Add:
3 cups broccoli pieces
1 onion, halved and sliced
Cook over medium heat for 5 minutes or until the broccoli softens a bit. Return shrimp to the pan and add the liquid ingredients. Cook for 2-3 minutes until thickened.
Serve immediately.