I really like to make stir-fries for several reasons: they’re quick to cook, and they can be very nutritious with all the vegetables you can add in to them. Also they are a way to use up small amounts of ingredients you may have on hand, and you can vary the protein component every time you make it.
This week I made a stir-fry of predominantly broccoli and shrimp which are a popular duo. But I also added scallions and carrots, all in a soy sauce base to round out this low-fat recipe. Served over brown rice, it was quick, colorful, nutritious, and delicious, not to mention economical. You can’t ask for better than that, in my opinion.
STIR-FRIED SHRIMP AND BROCCOLI
Yield: 4 servings
- 1 pound fresh or frozen medium shrimp, peeled and deveined
- 1/3 cup water
- 1/4 cup soy low-sodium soy sauce
- 2 Tbsp. rice vinegar or 1 Tbsp. cider vinegar
- 1 Tbsp. cornstarch
- 1 tsp. sugar, or 1 tsp. honey
- 1 Tbsp. cooking oil
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup thinly bias-sliced carrot
- 1/3 cup sliced scallions
- 2 cups hot cooked rice, preferably, brown rice
- 1/4 cup cashews or sliced almonds, optional
1. Thaw shrimp if frozen. Peel and devein shrimp Pat dry with paper towels. Set aside.
2. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside
3. Heat oil in a wok or a 12-inch skillet over medium-high heat. Cook and stir garlic in hot oil for 15 seconds. Add broccoli, carrot and scallions. Cook and stir for 3 minutes. Remove vegetables from pan with a slotted spoon.
4. Stir soy sauce mixture. Add to skillet; cook and stir until slightly thickened and bubbly. Add shrimp; cook about 3 minutes or until shrimp are opaque.
Return vegetables to skillet; heat through.
Serve with rice and sprinkle with cashews or almonds, if using.