Sunday, June 22, 2014


This is really a super easy recipe & it's super good! Cut the prep/cooking time down by preparing rice & veggies ahead of cooking. Remember, this is a base -- be creative and make it your own (and remove any NOTES/sidebar you don't need)... CC

Easy Weekday Shrimp & Broccoli

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

1 Tblsp Sesame Oil
I Lg. White Onion, diced
1 Tblsp Minced Garlic
½ Tblsp Minced Ginger, (I used fresh)
¾ c Chicken broth
1 Tblsp. Cornstarch (mix it well in the Chicken Broth)
1 Tblsp. Liquid Amino (we don’t use soy sauce – but you can)
1 lb of Lg. Shrimp, peeled & deveined
2 Tblsp. Seasoned Rice Vinegar
2 Lg. Eggs
4 c Broccoli Florets, frozen – STEAM separately, and sit aside; NOTE: OR any other veggies you’d like… mixed veggies, peas, carrots, water chestnuts etc…
1 Tblsp Red Pepper flakes
Salt & Pepper to taste

Heat oil in a large skillet (or wok) over med heat.
Cook ingredients #2 - 4 until onions appear glassy (about 1-2 minutes)
Reduce heat to LOW; and add Chicken Broth then bring mixture to a boil.
Add Shrimp, cook until pink – do not overcook about 3 min
HERE you can get creative: add your choice of veggies
Add Scrambled Eggs here, stir well
Add Liquid Amino, then Red Pepper flakes and Salt & Pepper to taste and stir. Enjoy!!

If you need more thickening, simply add a little more cornstarch mixture (1 Tblsp to 3/4c water) until desired thickness is achieved

My Notes: I served this over white rice. Jasmine or Basmati is my favorite (love the smell) but use whatever you like.
My General rule of thumb for cooking rice is equal parts liquid to rice on stove, bring to a rolling boil for 3-5 min on high heat, then reduce to low; cover with lid and remove from heat until liquid is gone and fluff with fork.

We eat stir fry dishes at least once a week and Cupcake likes using Chop Sticks… I went to my local Chinese market in Chinatown and purchased the ones you see in the photo. (Thanks Mrs. Nan)

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