Garlic Hoisin Shrimp and Broccoli Stir-Fry

by 30MinuteMeals
Prep: 15m
Cook: 15m
seafood
Garlic Hoisin Shrimp and Broccoli Stir-Fry - Image

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Ingredients
Servings:4
1tbspcornstarch
1/3cupchicken broth
1 1/2tbspsoy sauce
1 1/2tbsphoisin sauce
1tspsesame oil
3cupbroccoli florets
1tbspcanola oil
4green onion
3garlic clove
1tspginger
1lbshrimp
2cupcooked rice
sesame seeds
Nutrition Facts

Per serving

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Instructions
  1. 1

    Mix the sauce

    Whisk the cornstarch and chicken broth together in a small bowl until smooth. Stir in the soy sauce, hoisin sauce, and sesame oil. Set aside — you'll add this at the end.

  1. 2

    Stir-fry the broccoli

    Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the broccoli florets and stir-fry until crisp-tender, about 3-4 minutes.

  2. 3

    Add aromatics

    Add the chopped green onions, minced garlic, and minced ginger to the skillet. Stir-fry until fragrant and the broccoli is tender, 3-4 minutes.

  3. 4

    Cook the shrimp

    Add the peeled and deveined shrimp to the skillet. Stir-fry until the shrimp turn pink and opaque, 4-5 minutes.

  4. 5

    Thicken and serve

    Give the cornstarch sauce a quick stir, then pour it into the skillet. Bring to a boil and cook, stirring, until everything's coated and the sauce has thickened, about 2 minutes. Serve hot over the cooked rice, with sesame seeds on top if you've got them.

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Garlic Hoisin Shrimp and Broccoli Stir-Fry

Created by: 30MinuteMeals

Prep Time: 15m
Cook Time: 15m
Servings: 4

Ingredients

  • 1 tbsp cornstarch
  • 1/3 cup chicken broth
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 3 cup broccoli florets
  • 1 tbsp canola oil
  • 4 green onion
  • 3 garlic clove
  • 1 tsp ginger
  • 1 lb shrimp
  • 2 cup cooked rice
  • sesame seeds

Instructions

  1. Mix the sauceWhisk the cornstarch and chicken broth together in a small bowl until smooth. Stir in the soy sauce, hoisin sauce, and sesame oil. Set aside — you'll add this at the end.
  2. Stir-fry the broccoliHeat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the broccoli florets and stir-fry until crisp-tender, about 3-4 minutes.
  3. Add aromaticsAdd the chopped green onions, minced garlic, and minced ginger to the skillet. Stir-fry until fragrant and the broccoli is tender, 3-4 minutes.
  4. Cook the shrimpAdd the peeled and deveined shrimp to the skillet. Stir-fry until the shrimp turn pink and opaque, 4-5 minutes.
  5. Thicken and serveGive the cornstarch sauce a quick stir, then pour it into the skillet. Bring to a boil and cook, stirring, until everything's coated and the sauce has thickened, about 2 minutes. Serve hot over the cooked rice, with sesame seeds on top if you've got them.

Notes & Tips

This is a 30-minute weeknight workhorse — get your rice going first, then everything else moves fast. Have all your ingredients prepped and within reach before you turn on the heat, because once the broccoli hits the pan there's no time to chop. Don't walk away once the shrimp goes in — it goes from raw to rubbery fast, and 4-5 minutes is really all it needs. If you want more veggies, sliced bell pepper or snap peas work great tossed in with the broccoli.