March 24th, 2011
We eat out or order take-out pretty frequently lately. But one think we never order is Chinese food. It is just too easy to make at home and it always tastes fresher, lighter and less greasy than if we had it delivered. If you are craving Chinese take-out, there is no reason to ever order another dish known by its corresponding number. This was a super simple solution to chop stick cuisine.
Shrimp and Broccoli Stir Fry
Adapted from Cooking Light January 2008
- 1/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon dark sesame oil
- 1/4 teaspoon crushed red pepper
- 1 tablespoon canola oil, divided
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 pound peeled and deveined large shrimp
- 1/4 teaspoon salt
- 4 cups small broccoli florets
- 1 cup vertically sliced sweet onion
Combine first 6 ingredients in a small bowl, stirring with a whisk.
Sprinkle shrimp with salt. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds.
Add shrimp to pan, and stir-fry 3 minutes or until done.
Remove shrimp mixture from the pan.
Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 6 minutes or until broccoli is crisp-tender.
Add shrimp mixture and broth mixture to pan;
cook 1 minute or until thickened, stirring constantly.
Serve over brown rice or soba noodles.Click Here for My Adapted Printable Recipe
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