By Emily Grant
In a small bowl, mix 2 tablespoons of water with 1 tablespoon of cornstarch to make a slurry. Set aside.
Heat 2 tablespoons of olive oil in a large pan or wok over medium-high heat.
Add minced garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
Add the broccoli florets to the pan and stir-fry for about 3 minutes until they start to become tender but are still crisp.
Add the peeled shrimp to the broccoli in the pan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir-fry for about 3-4 minutes until the shrimp turn pink and are cooked through.
Pour in the soy sauce and the prepared cornstarch slurry into the pan. Stir everything together and cook for another 1-2 minutes, allowing the sauce to thicken.
Remove the stir-fry from heat and garnish with sliced green onions and sesame seeds before serving.
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This Main Course Stir-Fry recipe is ready in 20 minutes and features shrimp, peeled, broccoli florets, soy sauce and other delicious ingredients. Contains 240 calories total.
In a small bowl, mix 2 tablespoons of water with 1 tablespoon of cornstarch to make a slurry. Set aside.
Heat 2 tablespoons of olive oil in a large pan or wok over medium-high heat.
Add minced garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
Add the broccoli florets to the pan and stir-fry for about 3 minutes until they start to become tender but are still crisp.
Add the peeled shrimp to the broccoli in the pan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir-fry for about 3-4 minutes until the shrimp turn pink and are cooked through.
Pour in the soy sauce and the prepared cornstarch slurry into the pan. Stir everything together and cook for another 1-2 minutes, allowing the sauce to thicken.
Remove the stir-fry from heat and garnish with sliced green onions and sesame seeds before serving.
Calories per Serving: 240
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