Shrimp broccoli stir fry is a favorite in our house and one you’ll find regularly at our dinner table. I love to cook as much as the next person but there are just days when I want a meal in a hurry and this delicious vegetable dish provides a delicious solution.
Stir-frying is a type of Chinese cooking technique in which ingredients are quickly “fried” in a small amount of oil over high heat until nicely seared. This high-temperature cooking not only locks in flavor and texture, it’s also claimed to retain the nutritional value of food due to less cook time.
If you’re looking for a delicious yet economical meal to serve the family, stir-fries provide a creative way to use up whatever random assortment of veggies and meat you have on hand.
Here are a few handy tips to remember to ensure delicious success every time, anytime:
- Although a wok is the recommended cooking vessel, it’s not really necessary for making stir-fries at home. However, you need a wide-bottomed pan with high sides to allow even distribution of heat and quick stirring of ingredients without spilling over. Do not overcrowd your pan and cook in batches depending on the size of your pan as you want the food to sear and not cook in their steam.
- Stir-frying is a speedy process so make sure all your ingredients are already prepared and ready to go. Cut your meats and veggies in uniform sizes to ensure even cooking.
- Make sure your pan is hot before adding oil and give the oil a few minutes to completely heat up as well to ensure food doesn’t stick to the pan. Remember that not all oils are created equal and not all are suitable for high temperatures. Use cooking oils with high smoke points such as peanut oil, canola or vegetable oil.
- Velvet your meat! This is a Chinese cooking technique where beef, chicken or seafood are marinated in cornstarch to help seal in moisture and keep the meat moist even with the high heat cooking.
- For sturdier ingredients such as carrots and broccoli, I like to blanch the vegetables before stir-frying. Not only does this help maintain the vegetables’ vibrant color and crisp texture, it helps for faster and even cooking. With the carrots and broccoli already tender yet crisp, pulling together the stir-fry dish is all a matter of tossing them in the stir-fry sauce.
Speaking of stir-fry sauce, I do have a tried and tested sauce I use to jazz up our meals. It’s pretty versatile and quite tasty but it does require a host of ingredients to pull together.
Running around the supermarket to keep stock of what I need can be a harrowing adventure! And costly, too! That’s why when I was presented with this opportunity to work with House of Tsang, I was beyond thrilled. I know it’s a product you can get excited about with me. Imagine all the flavors you love in stir-fries in one convenient bottle!
With Bangkok Peanut Sauce™, Szechuan Spicy™ Sauce, General Tso Sauce and Korean Teriyaki™ Sauce available, there’s always a House of Tsang to suit your tastes. These authentic, flavorful sauces are a delicious and convenient way to create your favorite Asian specialties at home. Not only are they great in stir-fries, you can use them as a marinade for meat or seafood and as topping on rice or noodles for a quick pop of yum.
You can also check out the House of Tsang website for more amazing recipes and meal ideas.! You can also follow them on Facebook for more delicious inspirations.
For this shrimp broccoli stir-fry dish, I used the House of Tsang General Tso Sauce. I just love how its big, bold flavors go well with almost any meat, seafood or veggies I have on hand. With it in my arsenal, I have weeknight dinners from stove to table in 30 minutes or less!
Shrimp Broccoli Stir Fry
- 1/2 pound large shrimps peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon Chinese cooking wine
- 2 head broccoli cut into florets
- 2 large carrots peeled and cut thinly on a bias
- 2 tablespoons peanut or vegetable oil
- 1 onion peeled and sliced thinly
- 2 cloves garlic peeled and minced
- 1 11.5 ounces bottle House of Tsang General Tso Sauce
- In a bowl, combine shrimps, corn starch and Chinese cooking wine. Massage shrimps to fully coat and marinate for about 8 to 10 minutes. Drain shrimps well, squeezing any excess liquid.
- In a sauce pot over medium heat, bring about 1 quart of salted water to a boil. Add broccoli and carrots and cook for about 1 to 2 minutes or until tender yet crisp. With a slotted spoon, remove from pot and plunge into a bowl of ice water until completely cold. In a colander, drain well.
- In a wide, heavy-bottomed pan over high heat, heat 1 tablespoon of the oil. Add shrimps and cook, turning as needed, just until color changes. Remove from pan and drain on paper towels.
- Wipe down the surface of the pan if needed. Increase heat to high and add the remaining 1 tablespoon of oil. Add onions and garlic and cook, stirring regularly, for about 30 seconds or until softened.
- Add sauce and bring to a boil. Add shrimps and cook for about 1 to 2 minutes. Add broccoli and carrots and cook, stirring to combine and fully coat with sauce, for about 1 to 2 minutes or until heated through. Transfer stir-fry onto a serving platter and serve hot.
Thank you to House of Tsang for sponsoring this post. All opinions expressed are %100 my own.