Quick Shrimp Stir-Fry with Broccoli and Jasmine Rice
Equipment
- Large skillet
- Medium pot
- Cutting board
Ingredients
- 1 1/2 cups jasmine rice
- 1 lb large shrimp, peeled and deveined
- 4 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice and cook it in a medium pot with 2 1/4 cups water according to package directions. Keep it covered once done.
- Pat the shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until pink. Remove them to a plate.
- Add the remaining tablespoon of vegetable oil to the same skillet. Toss in the broccoli florets and stir-fry for 3 minutes. Add the minced garlic and ginger and cook for 30 seconds more until fragrant.
- Return the shrimp to the skillet. Pour in the soy sauce and stir everything together for 1 minute so the sauce coats the shrimp and broccoli evenly.
- Drizzle with sesame oil, give one final toss, and remove the skillet from the heat. Serve the stir-fry over the cooked jasmine rice and sprinkle with sliced green onions.
Notes
Start the rice first so it finishes around the same time as the stir-fry. If the broccoli feels too firm after the first few minutes, add a small splash of water and cover the skillet for 30 seconds to steam it lightly without losing its crunch. Leftovers reheat well in a skillet over low heat with a drop of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Medium pot, Cutting board
Cuisine: Asian
Equipment: Large skillet, Medium pot, Cutting board