Chinese Shrimp & Broccoli Stir-Fry Recipe
I’ll be honest with you – I’m terrible at ordering takeout without completely blowing my sodium intake for the week. That’s exactly why I’ve become obsessed with this Chinese shrimp and broccoli stir-fry that delivers all those restaurant flavors without the guilt trip. The best part? You can have this beauty on your table faster than the delivery guy could even find your front door, and trust me, your taste buds won’t know the difference.
Why You’ll Love this Chinese Shrimp & Broccoli Stir-Fry
When you’re craving restaurant-quality Chinese food but don’t want to deal with delivery fees or mystery ingredients, this shrimp and broccoli stir-fry becomes your kitchen superhero.
I’m talking tender shrimp that won’t turn into rubber erasers, perfectly crisp broccoli that actually tastes like vegetables, not mush.
The sauce? It’s that glossy, savory magic you get at your favorite Chinese spot. Plus, you control the sodium and know exactly what goes into every bite.
Best part? Fifteen minutes from start to finish, which means you’ll have dinner ready faster than delivery.
What Ingredients are in Chinese Shrimp & Broccoli Stir-Fry?
This stir-fry works because of its simple, high-quality ingredients that each play a specific role. The shrimp provides protein and that satisfying bite we all crave, while the broccoli adds color, crunch, and lets us pretend we’re eating healthy.
The real magic happens with the sauce ingredients, which transform basic proteins and vegetables into something that tastes like it came from your favorite Chinese restaurant.
You probably have most of these pantry staples already, which makes this recipe perfect for those nights when takeout sounds tempting but your wallet disagrees. The ingredients list might look long, but don’t let that scare you off – most items are simple seasonings that come together to create complex flavors.
For the Main Components:
- 12 large shrimp (peeled, deveined, butterflied)
- 10 oz broccoli florets
For the Sauce:
- 1/2 cup low sodium chicken stock, warmed
- 1/4 tsp sugar
- 1 1/2 tbsp soy sauce
- 1/2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/8 tsp white pepper
For Cooking:
- 2 tbsp canola oil
- 2 cloves garlic, chopped
- 1 tbsp Shaoxing wine
- 1 1/2 tbsp cornstarch mixed with 2 tbsp water (slurry)
The shrimp size matters here – go for large ones because they hold up better to the quick cooking process and won’t disappear into tiny, sad little curls.
When buying shrimp, look for ones that smell like the ocean, not like, well, something that’s been sitting around too long.
Shaoxing wine might be new to your pantry, but it’s worth seeking out at Asian grocery stores. This Chinese cooking wine adds depth that regular cooking wine just can’t match.
If you absolutely can’t find it, dry sherry works as a substitute, though it won’t be quite the same.
The cornstarch slurry is your secret weapon for that glossy, restaurant-style sauce that coats everything perfectly. Mix it right before you need it – cornstarch has a habit of settling faster than you’d expect, and nobody wants lumpy sauce.
How to Make this Chinese Shrimp & Broccoli Stir-Fry
The beauty of this stir-fry lies in its speed, but don’t let that fool you into thinking you can wing it. Like most Chinese cooking, the actual cooking happens lightning-fast, which means your prep work needs to be absolutely on point.
Miss a step or let something overcook for even thirty seconds, and you’ll end up with rubber shrimp and mushy broccoli that nobody wants to eat.
Start by getting your water situation sorted out, because you’ll be doing some blanching that requires precise timing. Bring 4 cups of water to a rolling boil in a large pot. While that’s heating up, cut your 10 oz of broccoli florets into bite-sized pieces if you haven’t already. The key word here is “bite-sized” – nobody wants to wrestle with massive broccoli trees on their plate.
Once your water is boiling aggressively, drop in the broccoli florets and blanch them for exactly 30 seconds. Set a timer, because this isn’t the time to trust your internal clock. After 30 seconds, immediately drain the broccoli and set it aside. The florets should be bright green and still have a good crunch to them.
Here’s where things get a little repetitive but stay with me. Bring that same water back to a boil and drop in your 12 large shrimp. These beauties only need 15 seconds in the hot water – any longer and they’ll start their unfortunate transformation into chewy disappointment. Drain them quickly and set aside with the broccoli.
Now comes the fun part where your kitchen starts smelling like an actual restaurant. Heat your wok over medium-high heat until it’s properly hot, then add the 2 tbsp canola oil. Toss in your 2 cloves of chopped garlic along with the 1 tbsp Shaoxing wine.
The garlic should sizzle immediately and fill your kitchen with that irresistible aroma that makes takeout seem unnecessary. While the garlic is doing its thing, quickly whisk together your sauce ingredients in a small bowl.
Combine the 1/2 cup warmed low sodium chicken stock, 1/4 tsp sugar, 1 1/2 tbsp soy sauce, 1/2 tsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tsp sesame oil, and 1/8 tsp white pepper. Pour this mixture into the wok and bring it to a boil.
The moment your sauce starts bubbling, add the blanched shrimp and broccoli back to the wok. Give everything a good toss to coat with that gorgeous sauce, then immediately add your cornstarch slurry – that 1 1/2 tbsp cornstarch mixed with 2 tbsp water.
Stir constantly as the sauce transforms from thin and watery to glossy and thick enough to coat the back of a spoon. This final cooking phase moves fast, so don’t wander off to check your phone.
The sauce will thicken within a minute or two, and once it does, you’re done. The shrimp should be perfectly tender, the broccoli should still have some bite, and everything should be coated in that beautiful, restaurant-quality sauce that makes you wonder why you ever bothered with takeout in the first place.
Chinese Shrimp & Broccoli Stir-Fry Substitutions and Variations
Why stick to the exact recipe when half the fun of cooking lies in making it your own? I love swapping ingredients based on what’s lurking in my fridge.
No shrimp? Try chicken, beef, or tofu instead. Broccoli can become snap peas, bok choy, or asparagus. Out of Shaoxing wine? White wine or dry sherry works fine.
Want heat? Add sliced chilies or red pepper flakes. For sweetness, toss in bell peppers or carrots. I sometimes use tamari instead of soy sauce for gluten-free friends.
The sauce formula stays the same, but vegetables and proteins are totally flexible.
What to Serve with Chinese Shrimp & Broccoli Stir-Fry
While this stir-fry packs plenty of flavor on its own, I always serve it over something that’ll soak up that glossy, savory sauce.
Steamed jasmine rice is my go-to choice – those fluffy grains grab every drop of that cornstarch-thickened goodness.
Brown rice works too if you want extra fiber, though it takes longer to cook.
Fried rice turns this into a more substantial meal, especially if you’ve got leftover rice hanging around.
For something different, try rice noodles or even quinoa.
The key is choosing something neutral that won’t compete with those bold Chinese flavors.
Final Thoughts
Now that you’ve got your serving options sorted, this shrimp and broccoli stir-fry really is one of those recipes that’ll become your weeknight superhero.
I mean, who doesn’t love tender shrimp, crisp broccoli, and that gorgeous glossy sauce coating everything?
The beauty here is the technique, those quick blanching steps that keep everything perfectly textured.
No mushy vegetables or rubbery shrimp on my watch.
Plus, once you’ve mastered this sauce combination, you can swap in different proteins or vegetables.
It’s basically your gateway drug to becoming a stir-fry wizard in your own kitchen.
Shrimp & Broccoli Stir-Fry
Ingredients
Main Ingredients:
- 12 large shrimp peeled, deveined, butterflied
- 10 oz fresh broccoli florets
- 2 tbsp canola oil
- 2 cloves garlic chopped
- 1 tbsp Shaoxing wine
Sauce:
- 1/2 cup low sodium chicken stock warmed
- 1 1/2 tbsp soy sauce
- 1/2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/4 tsp sugar
- 1/8 tsp white pepper
Slurry:
- – 1 1/2 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Bring 4 cups of water to a boil in a large pot. Blanch broccoli florets for 30 seconds, then drain immediately and set aside.
- Return water to a boil and blanch butterflied shrimp for 15 seconds. Drain immediately and set aside.
- Heat wok or large skillet over high heat. Add canola oil, chopped garlic, and Shaoxing wine, stir-frying for 10 seconds until fragrant.
- In a small bowl, combine warmed chicken stock, soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Add this sauce mixture to the wok and bring to a boil.
- Add blanched shrimp and broccoli to the wok. Stir in cornstarch slurry and cook, stirring constantly, until sauce thickens and coats the ingredients, about 1-2 minutes. Serve immediately.
Notes
Nutrition
Frequently Asked Questions
Can I Use Frozen Shrimp Instead of Fresh Shrimp?
Yes, I’d use frozen shrimp instead of fresh. I’ll thaw them completely first, then pat dry before blanching. They’ll work perfectly in this recipe and won’t affect the final taste or texture.
How Long Does Leftover Shrimp and Broccoli Stir-Fry Last in Refrigerator?
I’d recommend eating your leftover shrimp and broccoli stir-fry within 2-3 days when stored properly in the refrigerator. Make sure you refrigerate it within two hours of cooking for food safety.
What Can I Substitute for Shaoxing Wine if I Don’t Have It?
I’d substitute dry sherry, mirin, or rice wine vinegar for Shaoxing wine. If you don’t have those, use white wine or even chicken broth for similar depth of flavor.
Can I Make This Recipe Without Cornstarch Slurry?
You can skip the cornstarch slurry, but I’d recommend keeping it since it thickens the sauce and helps it coat the shrimp and broccoli better for enhanced flavor.
Is It Safe to Reheat This Dish in the Microwave?
I’d recommend reheating this dish carefully in the microwave since shrimp can become rubbery when overheated. Use medium power, stir halfway through, and heat just until warmed to maintain texture.