Shrimp and broccoli stir-fry
- Share via
Stir-fry dishes make ideal quick meals. The protein ingredients and vegetables all cook together in one pan, so cleanup is easy. What could be better?
This is a classic Chinese stir-fry. Not only is it a snap to make, it’s full of flavor. Serve it over rice or by itself. Be careful not to overcook the shrimp or broccoli; you don’t want the shrimp to become tough or the broccoli to be that sorry shade of green with no crunch. Keep it crunchy.
This is a really light and enjoyable dish, perfect for summer weather and staying out of the dishwashing suds.
Cut broccoli into florets
Blanch florets in boiling water 30 seconds; drain well and set aside.
Heat medium-sized skillet over high heat and add oil. Add shrimp and stir-fry until they start to turn pink, 15 seconds. Add broccoli and keep stirring. Add oyster sauce, garlic, ginger and pepper to taste. Stir to incorporate.
Stir-fry, adjusting heat if necessary to avoid burning, until shrimp are cooked through, 5 to 7 minutes. Garnish with toasted sesame seeds.
Get our Cooking newsletter
Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
