Broccoli and Shrimp Stir-Fry
A vibrant, healthy stir-fry featuring tender broccoli florets and juicy shrimp cooked together in a savory sauce. Ready in under 30 minutes, this dish delivers a perfect balance of textures and flavors.
Story
This quick weeknight dinner brings together two protein-packed ingredients in a single wok. The secret is to keep the broccoli bright and crisp while the shrimp turn perfectly pink.
Ingredients
broccoli head
1 large
large shrimp
200g, peeled and deveined
garlic cloves
3, finely minced
soy sauce
2 tablespoons
oyster sauce
1 tablespoon
sesame oil
1 teaspoon
vegetable oil
2 tablespoons
salt
to taste
white pepper
a pinch
Instructions
1
Blanch the broccoli
Separate the broccoli into bite-sized florets, discarding the thick stem. Bring a pot of water to a rolling boil, season with a pinch of salt, and drop in the florets. Cook for just 15–20 seconds until they turn vivid green but still have plenty of crunch. Immediately drain and rinse under cold water to stop the cooking.
2
Sear the shrimp
Heat the vegetable oil in a wok or large skillet over high heat until shimmering. Add the shrimp in a single layer and let them sear undisturbed for 1 minute. Then toss and continue cooking 1–2 more minutes until they curl and turn pink throughout. Transfer to a plate and set aside.
3
Build the sauce and combine
In the same wok over medium-high heat, add a touch more oil if needed. Sauté the garlic until fragrant, about 30 seconds. Pour in the soy sauce and oyster sauce, stirring to combine. Add the blanched broccoli and toss to coat evenly. Return the shrimp to the wok, drizzle with sesame oil, and season with salt and white pepper. Toss everything together for another minute until heated through.
4
Serve immediately
Plate the stir-fry right away while the broccoli retains its bright color and the shrimp are juicy. Serve alongside steamed jasmine rice for a complete meal.
