ISKAndals-shrimpbroccoli2

Shrimp and Broccoli Stir-fry

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I always do stir-fries; at least once a week – pork, chicken, beef, or shrimps.  ‘Pag busy-bisihan o pangtamad ba.   The usual suspects are broccoli (kids just love it), green beans, bean sprouts and anything leafy.   I make it classic pinoy, saucy, or dry, or with noodles.  When saucy, the desired flavor varies from time to time but our latest favorite (or at least mine as I am the one who cooks) would be the one I described below.   I call it Asian-style.   I usually marinate my choice of meat with a mixture of soy sauce, oyster sauce, sesame oil, vegetable oil, garlic and ginger, then stir-fry until browned or caramelized.   But with shrimps, I stir-in the mixture after stir-frying.

 

5.0 from 2 reviews
Shrimp and Broccoli Stir-fry
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sweet chili sauce
  • 1 tsp sesame oil
  • Salt
  • Freshly ground pepper
  • 1 tbsp cornstarch
  • Vegetable or salad oil for stir-frying
  • Onion, sliced thinly
  • 1 small carrot, sliced thinly
  • 1 small capsicum, sliced thinly
  • Broccoli florets, stems cut into strips
  • 2 cups fresh shrimps, peeled and deveined
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
Instructions
  1. In a bowl, mix ½ cup of water with soy sauce, oyster sauce, sweet chili sauce, sesame oil, a pinch of salt and a dash of freshly ground pepper. Mix well and set aside.
  2. In another bowl, mix ⅓ cup water with cornstarch. Also, mix well and set aside.
  3. Heat ½ tsp oil in a wok over medium to high heat. Stir-fry onion slices for a minute or until al dente. Scoop out and transfer to a serving bowl.
  4. Add another teaspoon of oil to the wok. Stir-fry carrots for a minute then transfer to the same serving bowl with the cooked onion. Repeat this procedure with the sliced capsicum and broccoli; stir-frying one vegetable at a time. Just remember not to overcook broccoli - stir-fry for about a minute until crisp. Wipe wok clean in between cooking these vegetables if necessary.
  5. Add another teaspoon of oil to the wok. Add garlic and ginger and stir-fry over medium heat until fragrant. Transfer to another plate.
  6. Add a tsp of oil to wok and turn up heat to high. Stir-fry shrimps for about a minute in batches. Stir in cooked garlic and ginger. Throw in all cooked vegetables and give it a good stir to mix the shrimps with the vegetables. Add the reserved marinade mixture and stir into the vegetables; it should be well heated in a minute.
  7. Stir in reserved cornstarch mixture. Mix thoroughly and cook for another 30 seconds or until sauce thickens. Transfer to a serving bowl.


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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

15 thoughts on “Shrimp and Broccoli Stir-fry

    1. Oh I hope you try it again, joyfulmom. The trick is to cook each kind of vegie one by one, making sure not to overcook. I know you will be able to do it :-)

  1. this one looks so delicious…thanks for sharing your recipe! i love to do stir fry din, but your’s so perfect, i will try it and hope i can make it as good as yours, hehehe, dreaming! visiting late from last week’s FTF, hope to see you around. thanks and have a great week. :)
    cheerful recently posted 3-in-1 Ice Cream…

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