Yield: 2 to 4 Servings

Adapted from Sue & Gambo

Similar to Beef & Broccoli, but with Shrimp. Mmm, good.

Shrimp & Marinade:

• 8oz medium shrimp
• 1pinch salt
• 2tsp sesame seed oil
• pinch white pepper
• ½egg white
• 1½TBS corn starch
• 1TBS vegetable oil

Broccoli:

• 1lb broccoli florets

Slurry:

• 1TBS corn starch
• 2TBS water

Sauce:

• 1TBS oyster sauce
• 1tsp sugar
• 1tsp sesame oil
• pinch white pepper

Stir-fry:

• 4TBS + 1 tsp of oil
• 1tsp minced ginger
• 1tsp minced garlic
• 1TBS Shaoxing cooking wine
• 1cup water + 2 TBS of water

Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the shrimp:

In a bowl add shrimp, salt, 2 tsp sesame oil, a pinch of white pepper, egg white, 1½ TBS of cornstarch, and mix well. Add 1 TBS cooking oil and mix a bit more. Marinate for 5 to 15 minutes.

Make the sauce:

In a small bowl add oyster sauce, sugar, sesame oil, white pepper.

Make a slurry:

In another bowl, make a slurry from 1 TBS cornstarch and 2 TBS water.

Broccoli:

Put broccoli and 1 tsp cooking oil in boiling water. Return to boil and cook to desired tenderness, about 2 to 3 minutes. Drain, rinse in cold water to stop cooking.

Stir-fry:

Add 2 TBS of cooking oil and the shrimp to your wok. Cook on medium heat until opaque. Remove to bowl with broccoli.

To the wok, add a small amount of cooking oil and add ginger and garlic, stir. Return shrimp and broccoli to wok. Add 1 TBS cooking wine and 2 TBS water to wok and stir for a few seconds.

Add sauce to wok, stir.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional slurry until it’s the desired thickness.