Mongolian Shrimp & Broccoli
By Judy Kim and Megan Shepherd
Yields:
4
Prep Time:
10 mins
Total Time:
25 mins
Jump to recipeShrimp it up.
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Ingredients
- 1/2 cup low-sodium soy sauce
- 1 Tbsp. sesame oil
- 1/3 cup hoisin sauce (optional)
- 1/4 cup brown sugar
- 3 tsp. minced garlic
- 2 tsp. minced ginger
- 3/4 cup chicken broth
- pinch of crushed red pepper flakes
- 1/2 lb. medium shrimp, peeled and deveined
- kosher salt
- Freshly ground black pepper
- 3 Tbsp. cornstarch
- 2 Tbsp. vegetable oil, divided
- 1 large head broccoli, cut into florets
- 1 bell pepper, thinly sliced
- 3 green onions, thinly sliced
- Toasted sesame seeds, for garnish
- basmati rice
Directions
- Step 1In a small bowl, combine soy sauce, sesame oil, hoisin sauce (if using), brown sugar, garlic, ginger, chicken broth, and red pepper, then set aside.
- Step 2 In another bowl, season shrimp with salt and pepper and mix with cornstarch until well coated.
- Step 3In a large skillet over medium-high heat, heat 1 tablespoon oil and cook shrimp until golden-brown and slightly crispy, about 4 minutes per side; set aside.
- Step 4Add remaining tablespoon oil, broccoli, and red pepper and cook until tender, about 2 minutes. Add cooked shrimp and sauce and simmer for 5 minutes until thickened, stirring often to coat.
- Step 5Garnish with green onion and sesame seeds and serve over cooked rice.
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