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Shrimp and broccoli in garlic sauce is a classic Cantonese dish. It is super healthy, delicious and It takes about 15 minutes to make.
To marinate the shrimp
14 oz 400 grams of Shrimp
1/4 tsp of salt
1 tsp of paprika (Amazon Link – https://geni.us/k19xa)
1/3 tsp of black pepper
2 tsp of vegetable oil
To make the sauce:
1/2 cup of water
1/2 tsp of sugar
1 tbsp of oyster sauce (Amazon Link – https://geni.us/nmsF8)
1 tbsp of soy sauce (Amazon Link – https://geni.us/XhhnS)
1/2 tbsp of hoisin sauce (Amazon Link – https://geni.us/qTdtVX)
1 tsp of dark soy sauce
2 tsp of cornstarch
Others
2-3 tbsp of vegetable oil to stir fry
12 oz 340 grams of broccoli
8 cloves of garlic, diced
1/2 tbsp of ginger
A few red dried chilies (Amazon Link – https://geni.us/Ksb7RQ)
2 tbsp of water
Instructions
Use paper towels to dry the shrimp then season it with 1/4 tsp of salt, 1 tsp of paprika, 1/3 tsp of black pepper, and a drizzle of vegetable oil. Mix well and set it aside.
Cut the broccoli into florets. Some people will throw out the stems. Let me share a wonderful way to use the stems. Peel the skin and cut them into quarters. Pickle them just like how you will pickle cucumbers. You will be surprised by how good they taste.
Dice 8 cloves of garlic and 1/2 tbsp of ginger. Optionally, cut open a few dried red chilies to spice up the dish, you can also use chili flake if you want.
Before we turn on the heat, let’s put the sauce together: 1.5 tsp of cornstarch, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1/2 tbsp of hoisin sauce, 1/2 tsp of sugar, 1 tsp of dark soy sauce, and 1/2 cup of water. Mix well.
Turn the heat to high and heat your wok until it is smoking hot. Drizzle in a few tbsp of oil and swirl it around to cover the bottom. Toss in the shrimp. The wok is super hot. You only need to stir the shrimp for a couple of minutes and they should turn nice and pink. They are not completely cooked through yet. The inside is still a bit translucent. That is the point you want to take them out. Don’t worry, we will cook them further later.
Make sure you tilt the wok to leave the oil behind. We will use that to stir fry the vegetables. Turn the heat back on medium and throw in the garlic, ginger, the optional red dried chilies, and the broccoli. Toss for a minute or 2. Add a splash of water from the side of the wok. Quickly put on the lid to trap the steam so it cooks the vegetables through. This way, the broccoli is stir-fried then semi-steamed, which tastes so much better than just blanched broccoli.
Pour in the sauce. Introduce the shrimp back into the wok. Toss for a couple of minutes or until the sauce is thickened. And you are done.
Videography / Editing by Austin Schargorodski – https://austinschargorodski.com/
source
BETTER THAN TAKEOUT - 15 Mins Shrimp and Broccoli Recipe
27 Comments
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Thank you for the recipe! So sorry for your illness. Have you tried carnivore diet for your arthritis? They say it cures EVERYTHIN! I NEED THAT WOK!
How long do you keep the broccoli covered to steam it without burning?
Eating this right now. Didn’t have hoisin and skipped sugar since I added a little Japanese bbq in their places. Absolutely delicious thank you!
I just made this for my family and everyone loved it! Thank you!
Great recipe 😋 Thank you!
I cant see the video of the shrimp broccoli. It seems the stream is broken.
Thank you for sharing.
Great tutorial, arthritis sucks, sorry you have to deal with that so young. I'll be looking for more of your videos, it's getting very expensive to go out to eat.❤
You inspired me to try to make this recipe so I can cook for my Cantonese girlfriend 🥰 I have two questions, 1. How do you normally thaw out the frozen shrimp? 2. What brand of vegetable oil/cooking oil do you use for this recipe? I know it says vegetable oil, but was wondering if theres a specific brand/type.
What other sauce can you use if, you don't have oysters sauce handy?
Nice
Hi Mandy. I just made this recipe for the first time yesterday evening. Both my son and I really loved it. Thank you very much. I hope you're feeling better. Rick (and son Ryan).
Just turned 80. I've had a life long love of cooking (not professionally)…German, Polish, French, Italian, Jewish and over the last 10 years or so, Asian cuisine….Chinese, Japanese, Thai, Vietnamese, Korean, etc. I love the techniques, the blending of the various sauces, aromatics, etc. You are my favorite. God bless. BTW…your carbon steel wok is my 3rd, and last, which I bought recently, and my favorite.
Thank You❤
Just bought your souped up recipes carbon steel wok. Love it!! Hope you're doing well.
You used a lot of oil.
I only use it sparingly, just enough so foods don't stick to the pan.
That's the purpose of it.
I made this recipe this evening – it was delicious. Highly recommend.
Thanks for the simple and healthy recipe. Good health in Jesus name.
I’m trying your second dish 👍
Just finished making this, and can hardly wait to sit down and eat! Like you, I am watching my starches, so this evening I'm just going to enjoy a BIG helping of this recipe without the rice. I had my starches earlier, so this will be perfect tonight!
BTW I only had a few broccoli pieces, so I also added some bok choy that I had in the fridge… looks and smells delicious! Thank you Mandy… gonna go eat now!
thanks so much Mandy. made it w my mans, thanks for making our dinner :p
Thank you Mandy. I tried this recip, it’s better than take out
Hi, where can I find a wok like the one you used in the shrimp and broccoli stir fry? I tried to read the name on the wooden lid but was unable to .thank you, love the shrimp and broccoli!
I’m glad I found your channel. I love trying new recipes especially Chinese food recipes. You make it simple to follow.
I tried this recipe and it was absolutely delicious..I can't wait to try more..either sweet and sour pork or mongolian beef…can't wait..thank you for great recipes…
Thank you
Its funny that I bought this wok from Amazon as I liked the price point and features 2 years even before I discovered this cooking channel- imagine my surprise! I've been using it for 3 years and its held up really well and is the only wok I use now. I use an electric 30" ceramic glass cooktop by JennAir without any issues with this wok.