Stir-Fried Shrimp and Broccoli
Print RecipeIngredients
- 1 pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops
- ⅓ cup water
- ¼ cup soy sauce
- 2 tablespoons rice vinegar or 1 tablespoon cider vinegar
- 1 tablespoon cornstarch
- 1 ½ teaspoons sugar
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup thinly bias-sliced carrot
- 1 small onion, halved lengthwise and sliced
- 1 cup sliced fresh mushrooms
- 2 cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained
- ¼ cup cashews or sliced almonds, toasted
Instructions
Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.
Notes
Source: https://www.bhg.com/recipe/seafood/stir-fried-shrimp-and-broccoli/
No Comments