This is an adaptation of a recipe I found in Cooking Light. Serve it with basmati or another long grained rice
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.
- Chicken broth
- Sesame oil
- Soy sauce
- Rice Vinegar
- Fresh ginger
- Yellow onion
- Green onion
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.
- 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.