Two timings do all the work here: five minutes of marinating for the shrimp, two minutes of blanching for the broccoli, and a frying stage short enough that neither one overcooks. The source calls it a low-calorie meal and the arithmetic backs that up — the sauce is a spoon of soy and a spoon of oyster sauce, nothing fried, nothing thickened.
Chinese home cooking · Main
Broccoli and Shrimp Stir-Fry Ready Before the Rice Is Done
Shrimp marinate for five minutes while broccoli blanches for two, then everything meets in the pan for barely a minute of frying with garlic, soy and oyster sauce.
- Prep10 min
- Cook8 min
- Serves2
- LevelEasy
Ingredients
| 150 g | shrimp , shelled and deveined |
| 100 g | broccoli , cut into small florets |
| 1.5 tbsp | light soy sauce , 1 for the marinade, 1/2 for the pan |
| 1 tbsp | Shaoxing wine |
| 1 tbsp | oyster sauce |
| 2 cloves | garlic , finely chopped |
| 2 | scallion sections and ginger slices , for the marinade |
| ground black pepper | |
| 1 tbsp | neutral oil |
Method
- Shell the shrimp and toss them with the scallion, ginger, wine, 1 spoon of the soy sauce and a little black pepper. Leave for 5 minutes.
- Blanch the broccoli in boiling water for 2 minutes and drain.
- Heat the oil in a pan and fry the shrimp until they just turn colour. Lift them out.
- Fry the garlic in the same pan until it smells toasty, add the broccoli and toss briefly.
- Return the shrimp, add the remaining half spoon of soy sauce, the oyster sauce and another grind of pepper, and toss everything together until coated.
- Serve immediately, while the broccoli is still crisp.
Notes
- Blanching is not optional. Broccoli thrown straight into the wok stays raw in the stem by the time the shrimp are done.
- The whole dish runs on high heat and short times; have everything chopped before the pan goes on.
Ratios and technique checked against 婧妞美食 on Douguo (夏日低卡餐！超美味的西兰花炒虾仁). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.