Spicy Shrimp And Broccoli Stir Fry Recipes

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Steps:

• Cook the grain blend as the label directs; set aside.
• Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
• Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
• Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains.

Steps:

• Cook rice according to package instructions. Meanwhile, gently pat shrimp dry with paper towels. Heat a wok or large skillet over high. Remove pan from heat and carefully add 2 tablespoons oil and broccoli. Return to heat and cook, undisturbed, until crisp-tender and browned in spots, 1 to 2 minutes. Add 2 tablespoons oil and shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 2 minutes. Remove from heat, add chili-garlic sauce and remaining tablespoon oil, and toss to coat. Stir in 1 to 2 tablespoons water to thin, if necessary. Serve with rice.

Steps:

• Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.
• Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.
• Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
• Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.

Steps:

• Combine first 6 ingredients in a small bowl, stirring with a whisk.
• Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds.
• Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
• Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
• Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

Steps:

• In a large sauce pan.
• add the vinegar, garlic, red pepper flakes, broth, soy sauce, and ginger. Bring to a slight boil.
• Add shrimp and fresh or frozen but thawed broccoli florets.
• Take some of the excess sauce and pour into a bowl (about 3 tbsp sauce and add 1 tbsp cornstarch). Whisk and return to pan. Bring to full boil and stir constantly.
• As soon as thickening begins, remove from heat and serve over white rice. You may also use one of them premade Asian vegetable medleys in this recipe and pour sauce over it.
• Can be used for beef, chicken or pork as well.