I think a recurring theme on my blog seems to be a love for quick and easy meals. Most of the meals I cook are weeknight meals. Meals that have to be pretty simple to put together since I am usually exhausted when I get home from work. I love meals that have simple ingredients, easy prep, but are still full of delicious and exciting flavors. I love to cook the more elaborate meal from time to time (usually this can only happen on the weekend), but I’d estimate that probably more than 75% of the things I cook are of the quick and easy variety, and this is something I have no problem with. Stir-fries are one of my go-to weeknight meals. I’m always on the lookout for a good one. I love that stir-fries encompass both protein and veggies, eliminating the need for multiple side dishes, and other than the prep work of slicing and dicing your ingredients, the actual cooking part is very quick. I also love the flavors that go into a stir-fry- soy sauce, garlic, ginger, honey in this one for example, chile sauce, hoisin sauce, oyster sauce in others… This shrimp and broccoli stir-fry makes for a wonderful weeknight (or weekend) meal. It comes together quickly, is healthy, and most importantly, is very tasty! I loved the slight sweetness from the honey, spiciness from the red pepper flakes, the saltiness from the soy sauce, and the tang from the rice vinegar. A great balance of flavors!
Shrimp and Broccoli Stir-Fry
1 lb medium shrimp, peeled and deveined
1 tbsp cornstarch
2 1/2 tbsp canola oil, divided
1/4 cup scallions, cut on the diagonal into 1-inch pieces
2 tsp fresh ginger, peeled and minced
3 garlic cloves, minced
2 cups broccoli florets
1/4 cup low-sodium soy sauce
2 tbsp rice vinegar
1 tsp honey
1/8-1/4 tsp crushed red pepper flakes
1. Place the shrimp in a medium bowl, add the cornstarch and toss together. Heat a large skillet or wok over medium-high heat. Add 1 tbsp oil to the pan, and swirl to coat. Add the shrimp, and cook about 4 minutes, stirring occasionally. Remove the shrimp from the pan (place in a bowl or plate).
2. Add 1 1/2 tsp of oil to the pan and swirl to coat. Add the scallions, ginger and garlic, and cook for about 45 seconds, stirring constantly. Remove the scallion mixture to the same dish that the shrimp is on.
3. Add the remaining 1 tbsp of oil to the pan, and add the broccoli. Cook for about 1 1/2-2 minutes, stirring frequently. Add the shrimp/scallion mixture, soy sauce, rice vinegar, honey and crushed red pepper. Bring to a boil. Cook for about 1 minute more until the shrimp are cooked through and the broccoli is tender. Serve over rice if desired.
Source: Cooking Light, June 2013