Shrimp and Broccoli

After 2 months of traveling, I’m happy to be home and back in the kitchen armed with recipe and food souvenirs.  It’s a way for me to share with Paul all my travel’s food memories and experiences since he wasn’t able to come with me, even if it’s just a taste of it.  This delicious Shrimp and Broccoli Stir Fry dish is one of many recipes I learned from my Dad’s helper Maryanne in Hong Kong who is an amazing Chinese cook.  You should see how efficient she is, preparing several dishes every meal and most of the time with just one wok that she washes in between. I made this for dinner the other night and Paul absolutely loved it.


Shrimp and Broccoli

The seasonings, as with all Asian recipes, are just approximate quantities.  If you find it too sweet, not salty enough, not peppery enough, just adjust and add more accordingly.  You can always add more water to loosen up the sauce in case you’ve put too much cornstarch or in case you’ve over salted. Chinese food can be very forgiving.

Shrimp and Broccoli
Broccoli florets and stems cut into bite sized pieces.

What I especially love about how Maryanne made this dish is how quickly she blanched the broccoli before adding it to the rest of the ingredients.  The one thing I hate is soggy broccoli because I love broccoli and I think it’s an insult to suck the life out of it.  So when you pre-boil it, cook it for no more than 2 minutes MAX and then run it under cold water immediately to stop the cooking process.  And don’t toss out the stems.  They’re totally edible and delicious.  I never discard my broccoli stems.

The shrimp is also pan fried separately first, covered in cornstarch to give it an extra layer of crunch.  When it all comes together you get crunchy broccoli, crispy shrimp and a yummy, savoury sauce that you’ll want to drown your steamed rice in.


– SS

Shrimp and Broccoli
Feeds 2 extremely hungry people or 3 ordinary appetites

What you need:
2T cornstarch
300g shrimp
Broccoli, 1 large head, sliced into small florets and stems roughly chopped into bite sized pieces.
Garlic, 4 cloves, minced
Ginger, 4 thin slices
Handful of Green Onions, green part only, sliced into 1/2″ thick pieces (optional)

4T Oyster Sauce
1T Sugar
1T Sesame Oil
1/2 cup water
1/2 T cornstarch

What to do:
1. Wash and devein shrimp.
**You can do this by poking a toothpick into the back of the shrimp and fish out the vein.  It will come out in one piece.  

2. Drain and put in a bowl with salt, pepper and 2 T cornstarch.  Mix well so that the shrimp is evenly coated in the cornstarch.

3. Boil some water and boil the broccoli for 2 minutes.  Strain and run under cold water immediately.  Set aside.

4. Cook shrimp in hot oil until crispy.  Remove and set aside.

5. Add garlic and ginger into the pan.  Add oil if necessary and stir-fry until fragrant.

6. Add shrimp.

7. Add sauce.

8. Add blanched broccoli.

9. Cook to combine for a few minutes and to thicken and reduce the sauce a bit.

10. Add green onions.  Stir to combine.

11. Serve and enjoy with steamed rice.

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