Hey there! I’m super excited to share my favorite Chinese broccoli and shrimp recipe with you today. After years of experimenting in my kitchen and learning from professional chefs, I’ve finally nailed down this takeout classic. Trust me, once you try this recipe, you’ll never want to order takeout again!
Why You’ll Love This Recipe
- Ready in just 35 minutes
- Healthier than takeout
- Restaurant-quality taste
- Budget-friendly
- Perfect weeknight dinner option
Key Ingredients You’ll Need
For the Sauce:
- 1/2 cup low-sodium chicken stock
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
For the Stir-Fry:
- 12 oz large shrimp (16-20 count)
- 10 oz broccoli florets
- 2 cloves garlic, chopped
- 2 tablespoons canola oil
- 1 tablespoon Shaoxing wine
- Cornstarch slurry (1 1/2 tablespoons cornstarch + 2 tablespoons water)
Step-by-Step Instructions
1. Prep Work
First things first, let’s get everything ready:
- Clean and butterfly your shrimp
- Cut broccoli into bite-sized florets
- Mix all sauce ingredients in a bowl
- Prepare cornstarch slurry
2. The Secret Blanching Technique
Here’s my pro tip that makes this dish restaurant-quality
- Bring 4 cups water to boil
- Blanch broccoli for 30 seconds, drain
- Return water to boil
- Blanch shrimp for 15 seconds, drain (they’ll be about 60-70% cooked)
3. The Stir-Fry Magic
Now comes the fun part:
- Heat your wok over high heat
- Add canola oil around the wok’s edges
- Toss in chopped garlic
- Add Shaoxing wine
- Pour in your sauce mixture
- When boiling, add shrimp and broccoli
- Drizzle cornstarch slurry until sauce thickens
Pro Tips from My Kitchen
-
Shrimp Selection: I always go for frozen shrimp – they’re usually fresher than “fresh” ones at the seafood counter. Weird, right?
-
Sauce Consistency: The sauce should just barely coat the back of a spoon. If it’s too thick, add a splash of chicken stock. Too thin? A bit more cornstarch slurry will do the trick!
-
Heat Management: Keep that wok HOT! High heat is your friend here – it gives you that authentic “wok hei” flavor we all love.
Common Mistakes to Avoid
- Don’t overcook the shrimp – they’ll get rubbery!
- Don’t skip the blanching step (I learned this the hard way)
- Don’t let your sauce get too thick – it should cling to the ingredients but not be gloppy
Serving Suggestions
Serve this yummy dish with
- Steamed jasmine rice
- Lo mein noodles
- Cauliflower rice (for my low-carb friends)
Storage Tips
Got leftovers? No problem!
- Store in an airtight container
- Keeps in fridge for up to 3 days
- Reheat in microwave or wok with a splash of water
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 206 |
| Protein | 21g |
| Carbs | 10g |
| Fat | 9g |
| Fiber | 2g |
Final Thoughts
I gotta tell ya, making this dish at home is way better than takeout. Not only do you control the ingredients, but there’s something super satisfying about creating restaurant-quality Chinese food in your own kitchen. Plus, your family will think you’re a kitchen wizard!
P.S. Don’t forget to tag me if you share your creation on social media – I love seeing your versions of this recipe!
#ChineseFood #Cooking #StirFry #HomeCooking #RecipeShare
Step 4: Serve over rice
Serve over a bed of warm rice. If desired, garnish with toasted sesame seeds
Taste of Home
- Use a different base: You can use any type of rice here as a base. We also love cooked rice noodles with stir-fry shrimp and broccoli. Toss cooked rice noodles into the mixture while on the heat, after the sauce has been added and cooked. You’re just adding the noodles in at the last minute to coat them in the sauce and disperse them throughout the shrimp and veggies.
- Add your favorite veggies: Want more veggies in your stir-fry? Consider adding chopped snow peas or sliced red bell peppers. Even a fruit like chopped pineapple pairs great with these ingredients. Its high sugar content perfectly balances the salty stir-fry.
- Use any protein: Sliced chicken, beef or pork and cubed tofu are famous in stir-fries. You can use practically any type of protein here. Remember, though, you’ll likely need to precook the protein before cooking the veggies. Most proteins take much longer to cook than shrimp—tofu alone needs about 12 to 15 minutes to crisp up!
- Kick up the heat: Add some heat with Sriracha, crushed red pepper flakes, gochujang or a spicy chili crisp.
- Finish with more garnishes: Chopped peanuts or cashews make an excellent crunchy, nutty garnish.
Ingredients for Shrimp and Broccoli Stir-Fry
Taste of Home
- Cornstarch: We whisk some cornstarch into chicken broth to create a slurry that thickens the stir-fry’s sauce.
- Soy sauce: Get the best soy sauce you can find at the store for this recipe.
- Hoisin sauce: For those unfamiliar with it, hoisin sauce is a dark brown, sweet and salty sauce that’s used primarily in Cantonese cooking. It can be used in marinades and sauces for stir-fries or as a finishing sauce or dip.
- Broccoli: Buy a head of broccoli that has a dark green head and light green stalks. Avoid any broccoli heads that have spots of mushy brown crevices.
- Shrimp: Never peeled and deveined shrimp before? Our guide on how to clean shrimp will get you primed for all your shrimp recipes.
- Rice: A warm bed of rice is the perfect base for our broccoli and shrimp stir-fry. Learn how to cook rice on the stovetop, in a rice cooker or in the microwave. However you decide to cook it, don’t forget to wash the rice first!
BETTER THAN TAKEOUT – 15 Mins Shrimp and Broccoli Recipe
FAQ
What is the sauce on Chinese shrimp and broccoli?
The sauce on Chinese shrimp and broccoli is typically a savory, slightly sweet, and thickened brown sauce made from a combination of soy sauce, oyster sauce, sugar, and cornstarch, with aromatics like garlic and ginger often added.
What sauce do they use on Chinese Broccoli?
Chinese Broccoli with Oyster Sauce (Gai Lan) This is a recipe for the Chinese Broccoli dish that is one of the most popular vegetable dishes at Yum Cha (Dim Sum). Steamed Chinese Broccoli (called Gai Lan) drizzled with a fabulous garlic ginger Oyster Sauce.
What is the sauce made of from Chinese chicken and broccoli?
This Chinese stir-fry sauce is made up of ginger and garlic aromatics, dark soy sauce, oyster sauce, Shaoxing wine, chicken stock, sesame oil, salt, brown sugar, and cornstarch. The cornstarch is used to thicken the chicken and broccoli sauce to coat. How do I thicken the stir-fry sauce?