Ingredients:

  • 5 lbs Large Shrimp (Peeled, Deveined)
  • 1/2 tsp Baking Soda (Bicarbonate of Soda)
  • 1/4 tsp Coarse Salt
  • 1 Tbsp Shaoxing Rice Wine (or dry sherry)
  • 1 Tbsp Cornstarch (or Tapioca Starch) (for marinade)
  • 4 cups Broccoli Florets
  • 3 Tbsp High-Heat Cooking Oil (Peanut, Rapeseed, or Canola)
  • 1 Tbsp Fresh Ginger, minced
  • 3 cloves Garlic, minced
  • 3 Tbsp Low-Sodium Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1/2 cup Chicken Stock (low sodium)
  • 1 tsp Brown Sugar (or honey)
  • 1 tsp Rice Vinegar
  • 1/4 tsp White Pepper
  • 1/2 tsp Sesame Oil (toasted)
  • 1 Tbsp Cornstarch (for slurry)
  • 2 Tbsp Cold Water (for slurry)

Instructions:

  1. Marinate the Shrimp: In a bowl, combine the cleaned shrimp with the baking soda and salt. Mix well (the 'velvet' step). Let sit for 5 minutes.
  2. Rinse and Dry: Rinse the shrimp quickly under cold water to remove the baking soda residue. Pat the shrimp aggressively dry with kitchen paper.
  3. Finish Marinade: Toss the dried shrimp with the Shaoxing wine and cornstarch until lightly coated. Set aside.
  4. Prepare Sauce and Slurry: In a separate medium bowl, whisk together all ingredients for the Sauce (Soy, Oyster Sauce, Stock, Sugar, Vinegar, Pepper). In a small separate bowl, whisk the cornstarch and cold water for the Thickener until smooth.
  5. Blanch the Broccoli: Bring a large pot of salted water to a rolling boil. Drop the broccoli florets in and cook for exactly 60–90 seconds until the colour turns bright emerald green.
  6. Drain Immediately: Drain the broccoli immediately and rinse briefly under cold water (or plunge into an ice bath) to stop the cooking process. Shake off excess moisture.
  7. Cook the Shrimp: Heat 1 tablespoon of high-heat oil in the wok until shimmering. Add the marinated shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque. Remove the shrimp from the wok and set them aside.
  8. Sauté Aromatics: Add the remaining 2 tablespoons of oil to the hot wok. Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
  9. Introduce Vegetables: Add the blanched broccoli to the wok and stir-fry for 1 minute to coat with the aromatics and heat through.
  10. Add Sauce and Thicken: Give the mixed Sauce a quick stir and pour it over the vegetables. Bring to a rapid simmer.
  11. Final Thicken and Finish: Stir the Cornstarch Slurry again and pour it slowly into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy.
  12. Combine and Serve: Return the cooked shrimp to the wok. Toss gently for 30 seconds just to coat them in the sauce and heat through. Turn off the heat and stir in the toasted sesame oil. Serve immediately.