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1. Pat the shrimp very dry. Toss with the egg white, 1 teaspoon of the cornstarch, Shaoxing wine and white pepper, then rest for 15 minutes while you prep the rest.
500 g Large shrimp, peeled and deveined,
1 piece Egg white,
1 tsp Cornstarch,
1 tbsp Shaoxing wine,
0.2 tsp Ground white pepper
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2. Whisk the light soy sauce, rice vinegar, sugar, sesame oil, stock and the remaining 1 teaspoon cornstarch together in a small bowl until smooth.
1 tsp Cornstarch,
2 tbsp Light soy sauce,
1 tsp Rice vinegar,
1 tsp Sugar,
1 tsp Toasted sesame oil,
0.5 cup Chicken or vegetable stock
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3. Heat a wok over high heat until just smoking. Add half of the neutral oil, then the broccoli and stir-fry for 1 minute. Add the water, cover and steam for 2 minutes until bright green and crisp-tender. Transfer to a plate.
2 piece Broccoli head, cut into small florets,
2 tbsp Water,
1.0 tbsp Neutral oil (such as canola)
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4. Return the wok to high heat and add the remaining oil. Add the ginger and scallion whites and stir-fry for 30 seconds, then add the garlic for 10 seconds until fragrant.
1.5 tbsp Fresh ginger, minced,
3 clove Garlic,
3 piece Scallions, whites and greens separated,
0.5 tbsp Neutral oil (such as canola)
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5. Add the shrimp in a single layer and sear for 1 minute without moving, then flip and stir-fry another 1 to 2 minutes until just pink and curled.
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6. Return the broccoli to the wok, stir the sauce and pour it in. Toss for 1 minute until the sauce turns glossy and coats everything. Fold in the scallion greens.
3 piece Scallions, whites and greens separated,
2 tbsp Light soy sauce,
1 tsp Rice vinegar,
1 tsp Sugar,
1 tsp Toasted sesame oil,
0.5 cup Chicken or vegetable stock
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7. Spoon the stir-fry over the cooked jasmine rice and serve immediately.
3 cup Cooked jasmine rice, to serve
