Stir-Fried Shrimp and Broccoli
By America's Test KitchenPublished on April 3, 2017
Time
50 minutes, plus 30 minutes resting
Yield
Serves 4
Ingredients
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed1 teaspoon sugar ½ teaspoon salt ⅓ cup plus 2 tablespoons dry sherry 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 tablespoon Asian chili-garlic sauce 1 teaspoon sherry vinegar 2 teaspoons cornstarch 2 tablespoons vegetable oil 1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick1 tablespoon grated fresh ginger 2 garlic cloves, minced
Before You Begin
If your shrimp are treated with salt, skip step 1. If you can’t find chili-garlic sauce, substitute 2 teaspoons of sriracha. Serve with rice.
Instructions
- Combine shrimp, sugar, and salt in medium bowl. Let stand at room temperature for 30 minutes.
- Whisk 1/3 cup sherry, oyster sauce, soy sauce, chili-garlic sauce, and vinegar together in bowl. Whisk cornstarch and remaining 2 tablespoons sherry together in second bowl.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add broccoli and 2 tablespoons sherry–oyster sauce mixture and toss to coat. Cover skillet and cook for 4 minutes, stirring halfway through cooking. Uncover and continue to cook until broccoli is crisp-tender and beginning to brown in spots, 2 to 3 minutes longer. Transfer broccoli to bowl.
- Add remaining 1 tablespoon oil, ginger, and garlic to skillet and cook until fragrant, about 1 minute. Add remaining sherry–oyster sauce mixture and shrimp to skillet and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until shrimp are just cooked through, 3 to 5 minutes.
- Whisk sherry-cornstarch mixture to recombine and add to skillet; increase heat to high and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Return broccoli to skillet and toss to combine. Transfer to serving dish and serve.
Time
50 minutes, plus 30 minutes restingYield
Serves 4Ingredients
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
1 teaspoon sugar
½ teaspoon salt
⅓ cup plus 2 tablespoons dry sherry
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sherry vinegar
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick
1 tablespoon grated fresh ginger
2 garlic cloves, minced
Test Kitchen Techniques
Ingredients
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
1 teaspoon sugar
½ teaspoon salt
⅓ cup plus 2 tablespoons dry sherry
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sherry vinegar
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick
1 tablespoon grated fresh ginger
2 garlic cloves, minced
Test Kitchen Techniques
Ingredients
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
1 teaspoon sugar
½ teaspoon salt
⅓ cup plus 2 tablespoons dry sherry
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sherry vinegar
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick
1 tablespoon grated fresh ginger
2 garlic cloves, minced
Test Kitchen Techniques
Why This Recipe Works
We started our shrimp stir-fries by tossing the shrimp with a little salt and sugar and letting them sit for 30 minutes. This not only seasoned the shrimp but also helped them retain moisture during cooking. When the shrimp were almost ready, we quickly cooked the vegetable component and set it aside. Then, rather than stir-fry the shrimp in a hot skillet as most recipes call for, we added the sauce to the pan and poached the shrimp gently in the liquid, covered, to ensure that they stayed moist. We built our sauces on a flavorful base of soy sauce, sherry, and sherry vinegar. A little cornstarch ensured that the sauce thickened to just the right shrimp- and vegetable-coating consistency.
Before You Begin
If your shrimp are treated with salt, skip step 1. If you can’t find chili-garlic sauce, substitute 2 teaspoons of sriracha. Serve with rice.
Instructions
- Combine shrimp, sugar, and salt in medium bowl. Let stand at room temperature for 30 minutes.
- Whisk 1/3 cup sherry, oyster sauce, soy sauce, chili-garlic sauce, and vinegar together in bowl. Whisk cornstarch and remaining 2 tablespoons sherry together in second bowl.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add broccoli and 2 tablespoons sherry–oyster sauce mixture and toss to coat. Cover skillet and cook for 4 minutes, stirring halfway through cooking. Uncover and continue to cook until broccoli is crisp-tender and beginning to brown in spots, 2 to 3 minutes longer. Transfer broccoli to bowl.
- Add remaining 1 tablespoon oil, ginger, and garlic to skillet and cook until fragrant, about 1 minute. Add remaining sherry–oyster sauce mixture and shrimp to skillet and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until shrimp are just cooked through, 3 to 5 minutes.
- Whisk sherry-cornstarch mixture to recombine and add to skillet; increase heat to high and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Return broccoli to skillet and toss to combine. Transfer to serving dish and serve.
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