| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 thin slices peeled fresh ginger, plus 2 tablespoons minced
- 1 1/2 cups jasmine rice
- 1/2 cup low-sodium chicken broth
- 1/3 cup ketchup
- 2 tablespoons chili-garlic sauce
- 1 tablespoon plus 2 teaspoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup vegetable oil
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 12-ounce bag broccoli florets (about 6 cups)
Instructions
- Bring 2 1/4 cups water and the ginger slices to a boil in a medium saucepan over high heat. Stir in the rice and return to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 18 minutes. Fluff with a fork, cover and set aside.
- Meanwhile, mix the chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch and 1/2 cup water in a measuring cup; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl.
- Add the broccoli and 1/2 cup water to the skillet and cook, stirring occasionally, until crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the minced ginger and stir-fry until golden, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with the rice.
Nutrition Facts
| Calories | 520 |
| Total Fat | 16 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 143 milligrams |
| Sodium | 1233 milligrams |
| Carbohydrates | 69 grams |
| Dietary Fiber | 2 grams |
| Sugar | 8 grams |
| Protein | 23 grams |
| Calories | 520 |
| Total Fat | 16 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 143 milligrams |
| Sodium | 1233 milligrams |
| Carbohydrates | 69 grams |
| Dietary Fiber | 2 grams |
| Sugar | 8 grams |
| Protein | 23 grams |
Reviews
Simple and delicious.
This was very tasty! Light, healthy and quick to come together. If you do your food prep early,the final dish comes together in a matter of minutes. I used brown jasmine rice and it was yummy!
Very tasty! Takes longer to peel shrimp than it does to cook. Kudos on this recipe! Served with brown rice and did not have enough fresh ginger to add to the rice. Look forward to doing that next time. Highly recommend for a new fresh taste. We had very fresh shrimp from Mayport, Florida.
this is really delicious.