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

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.

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!