SHRIMP AND BROCCOLI LO MEIN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
- Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
- Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
- Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.
Nutrition Facts : Calories 415 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 409 milligrams, Carbohydrate 49 grams, Fiber 9 grams, Protein 35 grams
MONGOLIAN SHRIMP & BROCCOLI RECIPE - (4.1/5)
Provided by á-4084
Number Of Ingredients 10
Steps:
- In a small bowl, combine soy sauce, garlic, ginger, brown sugar, and black pepper. Set aside. In a medium bowl, season shrimp with salt and mix with cornstarch until well coated. In a large skillet over medium-high heat, add 1 tsp oil and cook broccoli until tender, 2 minutes. Add soy sauce mixture and cook for 1 minute. Add shrimp and stir until cooked through and broccoli is slightly charred. Serve immediately.
SHRIMP WITH BROCCOLI IN GARLIC SAUCE
I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Provided by AkronJoya
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
- Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 10.1 g, Cholesterol 173.6 mg, Fat 8 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 495.9 mg, Sugar 1.3 g
INSTANT POT® SHRIMP AND BROCCOLI
Shrimp and broccoli stir-fry doesn't get any faster or easier than this. Zero minutes is not a typo. The pot will take 10 minutes to come to pressure and that is all the cook time the shrimp needs. Serve over rice if desired.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Stir-Fry Shrimp
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, Sriracha sauce, and garlic in a small bowl until smooth.
- Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
- Meanwhile, whisk cornstarch and cold water together until smooth.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select Saute function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes.
- Garnish shrimp and broccoli with green onions and sesame seeds.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 10.8 g, Cholesterol 172.6 mg, Fat 4.6 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 0.6 g, Sodium 858.2 mg, Sugar 2.4 g
MONGOLIAN SHRIMP RECIPE RECIPE - (3.7/5)
Provided by á-37591
Number Of Ingredients 10
Steps:
- This is an easy and delicious recipe for Mongolian shrimp. Mongolian shrimp is a Chinese dish that is both spicy and sweet. The spice in this recipe comes from crushed red pepper flakes, so you can adjust the amount to your taste. The shrimp can either be stir-fried in the pan or cooked in the deep fryer. I prefer to use the deep fryer because it leaves the shrimp nice and crispy. The sauce in this recipe is very easy to prepare and consists of soy sauce, water, and rice wine. Garlic and ginger is added into the mixture to give this dish even more delicious flavor. This Mongolian shrimp recipe goes great served with egg rolls and brown or white rice. Enjoy. In a large bowl or sealable shaker bag, toss the shrimp with cornstarch. In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside. Add a little more oil if needed. Add shrimp and stir-fry in batches (adding more oil if needed), until the shrimp has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). The shrimp should take about 5 minutes per batch to cook. Remove from the wok and set aside. Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes. (Makes 4 Servings)
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