Shrimp & Broccoli Stir Fry
Servings 2 servings
Calories 482kcal
Ingredients
For the Stir Fry Sauce
- 2 tbsp soy sauce *use Tamari for gluten free needs
- 1/2 tbsp oyster sauce
- 2 tbsp rice vinegar
- 3/4 cup chicken broth
- 6 large garlic cloves *minced or crushed, about 3-4 tbsp
- 1/2 tsp powdered ginger
- 1 tbsp corn starch
For the Stir Fry
- 1 lb large shrimp *shelled, deveined and cleaned
- 5 cups broccoli florets
- 1 bunch green onions *roughly chopped
- 2 tbsp sesame oil (divided) *1 tbsp for shrimp, 1 tbsp for broccoli
- served over cooked brown rice or quinoa *optional
Instructions
- Clean and prepare shrimp. Refrigerate until needed. Clean and cut broccoli into florets. Chop green onions. Whisk together all ingredients for sauce. Set aside.
- Place a wok or frying pan over highest heat setting. Add 1 tbsp of oil. When pan begins to smoke add shrimp and stir fry tossing occasionally until cooked, about 3-4 mins. Transfer to a large bowl.
- Place wok or frying pan back over highest heat setting. Add oil and when pan begins to smoke toss in broccoli florets and stir fry until bright green, about 3-4 mins. Toss in green onion the last min of cooking broccoli. Transfer to same bowl as shrimp.
- Place pan back over highest heat. Whisk sauce again and add to pan. Cook stirring occasionally until sauce begins to thicken. This will take anywhere from 1-4 mins depending on the strength of heat source.Turn off heat and add shrimp and broccoli back to the pan. Toss well.
Notes
*Please use as many organic ingredients as possible.
**Preparation time does not include defrosting of shrimp or making of rice.
Nutrition
Calories: 482kcal | Carbohydrates: 25g | Protein: 56g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 572mg | Sodium: 3293mg | Potassium: 1078mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1537IU | Vitamin C: 223mg | Calcium: 466mg | Iron: 8mg