Shrimp & Broccoli Stir-Fry

This authentic Chinese shrimp and broccoli stir-fry delivers restaurant-quality results at home with tender butterflied shrimp, crisp-tender broccoli florets, and a savory glossy sauce. The secret lies in the blanching technique that guarantees perfect texture every time, making this a foolproof weeknight dinner that's ready in under 20 minutes.

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Course: Main Course

Cuisine: Chinese

Keyword: Shrimp

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings:

Calories: 185kcal

Equipment

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

Cut broccoli into uniform bite-sized pieces for even cooking during blanching

Butterfly the shrimp by making a deep cut along the back without cutting completely through for better presentation and faster cooking

Don't skip the blanching steps - this technique guarantees the shrimp stays tender and the broccoli maintains its vibrant color and crisp texture

Substitute Shaoxing wine with dry sherry or rice wine if unavailable

For a spicier version, add 1/4 teaspoon red pepper flakes with the garlic

This recipe works well with other vegetables like snap peas, bell peppers, or baby corn

Make the sauce mixture ahead of time and store in the refrigerator for up to 3 days for quick weeknight cooking

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