Shrimp And Broccoli Stir-Fry
A quick, flavorful stir-fry combining tender shrimp and crisp broccoli in a savory ginger-sherry sauce, perfect for a satisfying weeknight meal.
Ingredients
Instructions
- Heat peanut oil in a wok over medium-high heat.
- Saute shrimp until pink and cooked through.
- Add broccoli, sugar, grated ginger, sherry, sesame oil, salt, and pepper to the wok.
- Saute for several minutes until flavors meld and broccoli is tender-crisp.
- Combine water and cornstarch in a small bowl, then add to the wok.
- Cook, stirring, until the mixture thickens.
- Serve hot over noodles or rice.
Tips & Substitutions
For a spicy kick, add red pepper flakes or sliced jalapeños. You can substitute shrimp with chicken or tofu for a different protein. If fresh ginger is unavailable, ground ginger works in a pinch, but use less. Ensure the broccoli remains crisp by not overcooking; it should be bright green. For a variation, try adding bell peppers or snap peas.
Serving Suggestions
Serve the stir-fry hot over steamed rice or noodles for a satisfying meal. It pairs well with a side of egg rolls or Crab Rangoons for a complete dinner experience. For a light lunch, consider serving it with a simple salad or as part of a platter alongside other Chinese recipes.
Storage & Reheating
Leftover shrimp and broccoli stir-fry can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, use a microwave or a skillet over medium heat, adding a splash of water to keep it moist. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Broccoli Stir-Fry contains roughly 1233 calories, with 4g protein, 33g carbohydrates, and 124g fat. It is an excellent source of vitamin C (46% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1778mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this stir-fry?
Yes, frozen shrimp works well in this recipe. Just ensure they are fully thawed and drained before cooking. This allows for even cooking and better flavor absorption during the stir-fry process.
What can I use instead of peanut oil?
If you have nut allergies or prefer a different flavor, you can substitute peanut oil with vegetable oil, canola oil, or sesame oil. Each will provide a slightly different taste, but they will still yield delicious results in your stir-fry.
How can I make this dish gluten-free?
To make this stir-fry gluten-free, ensure you use gluten-free soy sauce or tamari instead of regular soy sauce. Also, check the labels on the dry sherry and cornstarch to confirm they are gluten-free. This way, you can enjoy the dish without gluten concerns.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).