Shrimp & Broccoli Stir-Fry

• 30 min total
• 20 min hands-on
• Serves 4
• 430 kcal
• 43 g protein

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Ingredients

• ¾ cup long-grain rice
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1½ tbsp vegetable oil
• 2 heads broccoli, cut into bite-size florets
• 1 bell pepper, red, sliced
• 1½ lb shrimp, large, peeled and deveined
• salt

Method

1. Bring the rice, 1½ cups water and a pinch of salt to a boil in a small saucepan. Cover, turn the heat to low and cook 15 minutes, then rest off the heat, still covered, for 5 minutes.
2. Make the sauce: whisk the soy sauce, honey, cornstarch, sesame oil, garlic, ginger and ½ cup water in a small bowl.
3. Heat 1 tbsp of the vegetable oil in a 12-inch skillet over medium-high heat. Add the broccoli, bell pepper and 3 tbsp water, cover and cook 3 minutes. Uncover and stir-fry 1–2 minutes more, until the water has cooked off and the broccoli is bright green and crisp-tender. Tip onto a plate.
4. Pat the shrimp dry. Add the remaining oil and the shrimp to the pan in a single layer and cook 1–2 minutes per side, until pink and just opaque in the center (145°F / 63°C).
5. Return the vegetables, whisk the sauce again (the cornstarch settles) and pour it in. Toss for about 1 minute, until the sauce bubbles and turns glossy. Serve over the rice.

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