Name: Shrimp and broccoli stir fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 3/4 cup water; 8 oz large shrimp (21-25 count), peeled, deveined, and patted dry; 5 oz broccoli florets, cut into bite-sized pieces; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1 tsp canola oil; 1 tsp toasted sesame oil; 1/2 tsp honey; 1 tsp cornstarch; 3/4 tsp salt; 1/2 tsp rice vinegar

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the jasmine rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let it rest covered while you cook the stir fry. Done when water is absorbed.
In a small bowl, whisk together the soy sauce, honey, cornstarch, sesame oil, rice vinegar, half of the ginger, and 3 tablespoons of water until the cornstarch is completely dissolved.
Season the dry shrimp with another pinch of salt. Heat the canola oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer. Sear until they are opaque and curl into a loose C shape, about 1 1/2 to 2 minutes per side. Remove the shrimp from the skillet and set aside. Done when shrimp are opaque and reach 145°F.
In the same skillet, add the broccoli and a splash of water. Cover with a lid for 2 minutes to steam until bright green and tender-sharp. Remove the lid and add the garlic and remaining ginger. Sauté until the aromatics are fragrant, about 1 minute.
Give the sauce a final whisk to redistribute the starch, then return the shrimp to the skillet and pour the sauce over everything. Toss constantly for 1 to 2 minutes until the sauce is glossy and thick enough to coat the broccoli and shrimp. Serve immediately over the steamed rice.

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Instructions

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