Hey, Diostar Dumplings fans! Today, I am going to share with you my Chinese Garlic Shrimp and Broccoli recipe, which I learned from my dad. (He would prepare this dish just for us, every time we came over for dinner.) The Shrimp and Broccoli I make is a Cantonese dish but is far from the typical menu item at a Chinese fast food/takeout joint: no stir-frying or heavy oil required. If you have ever cooked Chinese dishes, you probably know they need quite a bit of prep, but this recipe is really simple, with only a few ingredients, and the prepping is minimal. Altogether, the dish takes roughly 25 minutes. You’ll be enjoying the yumminess of Garlic Shrimp and Broccoli at your dinner table in no time.
- 1 lb. of shrimp, peeled and deveined
- 1 egg-whites
- broccoli florets
- 2 Tbsp of cornstarch
- 2 cloves of garlic, slightly pounded (for the shrimp sauce)
- 3-4 cloves of minced garlic
- 1 Tbsp Shaoxing wine
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1/4 cup of water
- 1 Tbsp of white pepper
- 1 Tbsp of olive oil
– Soak the peeled shrimp. Add 2 Tbsp of salt with cold or iced water for 2-5 minutes. (Doing so will help remove any strong smell from the raw shrimp.) Rinse thoroughly with more cold water, until all of the salt is removed.
– Use a paper towel to soak up any excess water from the shrimp. After the shrimp is completely dry, add 1 Tbsp of cornstarch and egg- whites into a bowl.
– Use a paper towel to soak up any excess water from the shrimp. After the shrimp is completely dry, add 1 Tbsp of cornstarch and egg- whites into a bowl. This a Chinese technique that allows the shrimp to be firm up and smooth with a glossy texture. (Optional to add a teaspoon of olive oil get to make the shrimp texture even smoother.)
– Don’t be afraid to get your hands wet, mix the shrimp, cornstarch, and egg- whites thoroughly.
– After mixing, your shrimp should somewhat look like this. Set aside.
Preparing the sauces
– Combine the minced garlic, oyster sauce, sugar, salt, shaoxing wine, and 1/4 cups of water into small bowl or cup. (Our cat, Yoshi wants to help prepare this dish as well.)
– Mix the ingredients well and set it aside. This will be your sauce for the shrimp. I have roughly 2/3 cup of sauce, 1/2 cup should be fine. This depends on how much sauce you would like.
Preparing the thickening mixture
– Combine 1 Tbsp of cornstarch and 1/4 of water and set aside. (This will thicken your sauce to a gravy consistency.)
– Bring water in a pot or wok to a boil. Place the shrimp one-by-one in the boiling water for 20-30 seconds, until they turn a pinkish color.
– Remove and drain, immediately. (Be careful not to overcook the shrimp).
After slightly cooking the shrimp, carefully remove any starch residue from the boiling water, and place the broccoli florets in. On high heat, cook the broccoli for 4-5 minutes or until tender. (Steaming the broccoli is another option.) Add salt and pepper for tasting. Arrange the cooked broccoli on a plate, and set aside.
– Heat a wok or a pan with 1 Tbsp of olive oil. Add the cloves of pounded garlic to the oil. Stir for a few minutes until the garlic is fragrant.
– Add the sauce mixture to the pan and let it sizzle, slightly on high heat. Stir.
– Lower the shrimp into the heated sauce mixture and stir, occasionally. Cook for another 30 seconds. (Again, be careful not to overcook the shrimp.)
– Add the cornstarch solution and stir for a few seconds and continue to stir the shrimp.
– The shrimp and the sauce should become a thick gravy consistency. Turn off heat immediately.
– Remove the shrimp, and place them on top of the broccoli. (Optional to add garnish of toasted sesame seeds or cilantro.)
Serve with a bowl of rice and enjoy! 🙂 What are your favorite Chinese dishes? Share a post a comment below.
Here is a short video to show you how easy it is to make this dish. Give this recipe a try. You can find more recipes on our YouTube Channel!