How to make Shrimp and Broccoli Stir Fry

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is leaner, while tofu is a cost-effective protein alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is more economical.

Chop half of a yellow onion.

Press 2 cloves of garlic using a garlic press.

Peel 2 oz of fresh ginger with a potato peeler and chop it finely.

Trim the stems off the broccoli florets and separate them if needed, placing them in a medium bowl.

Fill the bowl with cold water halfway and move the broccoli around in the water, then drain.

Remove the heads from the shrimp and place them in one bowl, peeling the shells off the tails and placing them in another bowl.

Devein the shrimp by cutting the back portion and pulling out the digestive tract, then rinse the shrimp tails with cold water.

In a large pot, bring 2 1/2 quarts of water to a simmer, add 1 1/2 teaspoons of salt, and then add 8 oz of thin spaghetti, cooking for about 7 minutes while stirring occasionally.

After 7 minutes, taste the spaghetti to ensure it's cooked, then pour it into a mesh strainer and let it cool for 15-20 minutes.

In another large pot, add 2 cups of water and 1/4 teaspoon of salt, bringing it to a simmer before adding the broccoli florets and cooking for 4 minutes while stirring occasionally.

After 4 minutes, turn off the heat and strain the broccoli, letting it cool for 12-15 minutes.

To make shrimp stock, add 2 cups of water, 1/8 teaspoon of salt, 1/8 teaspoon of black pepper, 1/4 teaspoon of Tony Sacher's seasoning, and 1/4 teaspoon of Chef Paul Padam's Seafood Magic to a large pot, then add the shrimp heads and shells, cover with a lid slightly ajar, and simmer for 20 minutes while stirring occasionally.

Strain the shrimp stock through a mesh strainer to discard the shells, keeping the stock in a bowl.

In a measuring cup, mix 1/2 cup of cool water with 1 1/2 tablespoons of cornstarch and whisk until combined.

In a medium pot, combine 1/4 cup of shrimp stock, 1/4 cup of rice cooking wine, 3 tablespoons of soy sauce, the cornstarch mixture, 1 tablespoon of sugar, and 1/4 teaspoon of crushed red pepper flakes, stirring well and simmering for 1-2 minutes until thickened.

After thickening, turn off the heat and stir in the chopped ginger, letting the sauce cool for 10-15 minutes.

In a large saucepan, heat for 1-2 minutes, then add 2 tablespoons of vegetable or canola oil and let it heat up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens