Serves
4
INGREDIENTS
- 340g package shell-on, thawed and deveined shrimp
- 2 tbsp dry white wine
- 1 tsp sesame oil
- 550 g (one large bunch cut into florets) broccoli
- 1/4 cup water
- 1 tbsp canola oil
- 2 cloves minced garlic
- 1 tbsp minced ginger
- 1/2 cup sliced water chestnuts
- (for serving) rice/noodles
Sauce
- 1/4 cup water
- 1/4 cup (or water) dry white wine
- 2 tbsp soy sauce
- 1 tbsp cornstarch
METHOD
Stir the sauce ingredients together in a measuring cup. Reserve. Combine shrimp with wine and sesame oil in a medium bowl. Reserve
Combine broccoli with water in a large non-stick frying pan with a lid. Bring to a boil and cook, covered, 2 to 4 min or until broccoli is just barely tender-crisp and the pan is dry. Transfer to a bowl or plate to reserve.
Put the pan back on the stove over medium-high. Add the oil, then the shrimp and its marinade. Cook for 30 seconds. Add the garlic and ginger and stir. Add the broccoli back to the pan and stir well. Add the water chestnuts. Stir the sauce, then add it all at once and stir until it thickens, about 30 sec. Sprinkle with sesame seeds. Serve over rice or noodles.