Yield: 2 Servings

Wok of Life

Shrimp and Broccoli was one of the most often ordered dishes at Wok of Life’s family Chinese restaurant.

• 12oz shrimp (21-25); peeled, deveined, and butterflied)
• 10oz broccoli florets
• ½cup low sodium chicken stock (warmed)
• ¼tsp granulated sugar (or brown sugar)
• 2tsp soy sauce
• ½tsp dark soy sauce
• 1TBS oyster sauce
• ½tsp sesame oil
• ⅛tsp white pepper
• 2TBS canola oil
• 2cloves garlic (chopped)
• 1TBS Shaoxing wine
• 1½TBS cornstarch (mixed with 2 TBS water)

Prep:

First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil.

Premix sauce:

While that’s happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.

Slurry:

Make a slurry by mixing 1½ TBS cornstarch with 2 TBS water in a small dish. Set aside.

Blanch:

Blanch the broccoli for 30 seconds. Remove and drain.

Let the water return to a boil and blanch the shrimp for 15 seconds. Remove and drain.

The shrimp will be about 60-70% cooked.

Stir-fry:

Heat the wok over high heat. Pour 2 TBS of cooking oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil and add the shrimp and broccoli back to the wok.

Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference.

Serve with steamed white rice!