Garlic Shrimp & Broccoli Stir-Fry over Jasmine Rice

Plump shrimp and bright, crisp broccoli tossed in a glossy garlic-ginger sauce of soy, oyster sauce and honey. A 25-minute stir-fry that beats delivery.

Ingredients

• 2¼ lb large shrimp, peeled
• 1½ lb broccoli florets
• 6 garlic cloves, minced
• 1 tbsp grated ginger
• ¼ cup soy sauce
• 3 tbsp oyster sauce
• 2 tbsp honey
• ½ cup chicken broth
• 1 cup rice

From your pantry: 1 tbsp cornstarch, 2 tbsp oil, 1 tsp sesame oil, ¼ tsp white pepper, salt.

Instructions

1. Cook the rice. Whisk the broth, soy sauce, oyster sauce, honey, cornstarch, sesame oil and white pepper.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry the broccoli with 2 tbsp water until bright green and crisp-tender, 3 to 4 minutes. Remove.
3. Add the remaining oil and the shrimp in a single layer. Sear until pink on one side, 1½ minutes, flip, and add the garlic and ginger.
4. Return the broccoli, stir the sauce and pour it in. Toss until the sauce thickens and coats everything, about 1 minute.
5. Serve right away over rice.

Tip: Pat the shrimp very dry before they go in the pan; wet shrimp release water and the sauce never gets glossy.

Nutrition per serving

Good for

Adapted from Jo Cooks.

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