Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 2 tbsp canola oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and water in a small bowl until the cornstarch is fully dissolved. Note: Doing this first means you aren't rushing the sauce while the pan is burning.
  2. Heat 1 tbsp of oil in a large wok or heavy bottomed skillet over high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until opaque and just pink.
  3. Remove shrimp to a plate immediately. Note: This prevents them from overcooking while the broccoli does its thing.
  4. Add the remaining 1 tbsp of oil to the pan. Stir fry broccoli florets for 3-4 minutes until vibrant green with slight char.
  5. Stir in minced garlic and ginger for the last 60 seconds. Note: You should smell them hitting the oil almost instantly.
  6. Return the cooked shrimp to the pan.
  7. Stir the sauce one last time to ensure the cornstarch hasn't settled, then pour it over the mixture.
  8. Toss continuously for 1-2 minutes until the sauce thickens into a velvety coating.