Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 cups (400g) broccoli florets
  • 2 tablespoons (30ml) vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) fresh ginger, minced
  • 3 tablespoons (45ml) soy sauce
  • 2 tablespoons (30ml) oyster sauce (optional)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15g) cornstarch mixed with 2 tablespoons (30ml) cold water (slurry)
  • 2 green onions, chopped
  • Sesame seeds (to taste)

Instructions:

  1. Rinse the shrimp and pat dry. Cut broccoli into small florets. Mince garlic and ginger, set aside.
  2. Combine soy sauce, oyster sauce, rice vinegar, and cornstarch slurry in a bowl, whisk well.
  3. Heat vegetable oil in a wok or skillet over medium-high heat until shimmering.
  4. Add garlic and ginger; sauté for about 30 seconds until fragrant.
  5. Add broccoli florets and stir-fry for 2-3 minutes until bright green and just tender.
  6. Stir in shrimp and cook for 3-4 minutes until shrimp are pink and opaque.
  7. Add the sauce mixture and stir until the shrimp and broccoli are coated and the sauce thickens, about 1-2 minutes.
  8. Remove from heat, garnish with green onions and sesame seeds, and serve immediately.