Shrimp and broccoli tossed in a savory ginger-soy sauce for a quick skillet dinner with plenty of protein and fiber.
By isanidad
Servings
2
454 g Shrimp, peeled and deveined
360 g Broccoli florets
6 g Ginger
6 g Garlic
30 ml Light soy sauce
15 ml Shaoxing wine
5 ml Sesame oil
3 g Cornstarch
30 ml Water
15 ml Avocado oil
0.5 g Black pepper
Calories
398 kcal
Protein
62g
Carbs
17g
Fat
11g
Fiber
5g
Sugar
3g
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Sauce
1. Stir together the light soy sauce, Shaoxing wine, sesame oil, cornstarch, water, and black pepper in a small bowl until smooth.
30 ml Light soy sauce,
15 ml Shaoxing wine,
5 ml Sesame oil,
3 g Cornstarch,
30 ml Water,
0.5 g Black pepper
Stir-Fry
2. Heat a large skillet or wok over high heat until very hot. Add the avocado oil, then add the broccoli florets and stir-fry for 2 to 3 minutes until bright green and crisp-tender.
360 g Broccoli florets,
15 ml Avocado oil
3. Add the ginger and garlic and stir-fry for 20 to 30 seconds until fragrant.
6 g Ginger,
6 g Garlic
4. Add the shrimp and cook for 2 to 3 minutes, tossing often, until they are just turning pink.
454 g Shrimp, peeled and deveined
Finish
5. Pour in the sauce and toss for 1 to 2 minutes until the shrimp are cooked through and the sauce lightly glosses the shrimp and broccoli. Serve right away.
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By isanidad