Yield: 1-2

LKK

Yum. Shrimp, broccoli and hoisin. What a treat.

• 1TBS oil
• 1TBS ginger, minced
• 1TBS garlic, minced
• 4cups broccoli florets
• 1½lbs shrimp, shelled and deveined
• sliced scallion, for garnish
• sesame seeds, for garnish

Seasoning:

• ¼cup hoisin sauce
• salt, to taste
• black pepper, to taste

Heat oil in a wok over medium-high heat. Once hot, add minced ginger and minced garlic. Sauté for 30 seconds then add the broccoli. Cook the broccoli until tender, for about 3 minutes, stirring constantly.

Add shrimp and stir fry until they just begin to turn pink, about 2 minutes.

Stir in the Lee Kum Kee Hoisin Sauce and season with salt and pepper. Continue to cook until the shrimp and broccoli are fully coated in the sauce for about 1-2 minutes.

Garnish with sliced scallions and sesame seeds. Enjoy!