Stir-Fry Shrimp with Broccoli and Scallions

 

Ingredients:

1 lb large shrimp, peeled and deveined

2 cups broccoli florets

2 tbsp. sesame oil

4 scallions (green onions), sliced into 1-inch pieces 

3 garlic cloves, minced

 1 tbsp fresh ginger, minced

 1/4 cup low-sodium soy sauce

1 tbsp honey or maple syrup ( I used honey)

 1 tbsp rice vinegar (I used my Meyer Lemons juice)

1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

 1/4 tsp red pepper flakes (optional, for a bit of heat)

Salt and pepper, to taste

 Sesame seeds, for garnish (optional)

 Cooked rice or noodles, for serving

 Directions:

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch mixture (if using). Set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with a pinch of salt and pepper. Stir-fry for 2-3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of oil. Add the broccoli florets, stirring occasionally for about 3-4 minutes until bright green and slightly tender.

4. Add the garlic, ginger, and scallions to the skillet with the broccoli. Stir-fry for 1 minute until fragrant.

5. Return the shrimp to the skillet, then pour in the soy sauce mixture. Add red pepper flakes if desired for a bit of spice.

6. Toss everything together until the sauce thickens slightly, and everything is well coated. Cook for an additional 1-2 minutes until heated through.

7. Garnish with sesame seeds if desired and serve over rice or noodles.

 TIPS:

 Frozen broccoli; just blanch broccoli for a minute first.

 Swap honey with brown sugar if you prefer a richer, caramelized flavor.

 For extra crunch, add a handful of sliced bell peppers or snap peas.

Next time make more sauce and serve over rice