broccoli, and a glossy, garlicky sauce that clings to every bite. It’s a weeknight win that tastes like restaurant
Chinese takeout, but fresher and faster at home.
Main
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 4 cups broccoli florets (about 1 large head)
- 1 tbsp neutral oil (canola/vegetable) + 1 tsp sesame oil (optional)
- 4–5 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional but recommended)
- 2–3 green onions, sliced (for finishing)
- Optional garnish: sesame seeds, red pepper flakes
Shrimp Marinade (Quick)
- 1 tsp soy sauce
- 1 tsp cornstarch (helps keep shrimp juicy and helps sauce cling)
- 1/4 tsp black pepper
Garlic Sauce (Glossy Stir-Fry Sauce)
- 1/2 cup (120 ml) chicken broth (or water + 1/2 tsp bouillon)
- 3 tbsp soy sauce (low sodium if preferred)
- 1 tbsp oyster sauce (adds restaurant depth; optional but highly recommended)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1–2 tbsp brown sugar (to balance garlic and soy)
- 1 tbsp cornstarch
- 1/4 tsp white pepper (optional)
- 1 tsp chili garlic sauce (optional for heat)
Instructions
- Prep the sauce: In a bowl, whisk together broth, soy sauce, oyster sauce, vinegar, brown sugar,
cornstarch, and optional white pepper/chili garlic sauce. Set aside (whisk again right before pouring—cornstarch settles).ADVERTISEMENT
