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Chinese Crunchy Shrimp & Broccoli Stir Fry

by Sally Bernstein

Serves 4


1 lb. large shrimp, peeled & deveined   
¼ tsp. pepper   
2 tsp. peanut oil    
2 tsp. minced ginger    
2 cloves garlic, minced   
3 green onions, minced    

1 cup sliced carrots
2 Tbsp. all-purpose flour 
½ cup sliced red pepper
¼ tsp. salt
1 cup broccoli florets 
½ cup fat-free, reduced sodium chicken broth 
3 Tbsp. lite soy sauce
½ tsp. sesame oil
1 Tbsp. hoisin sauce
 1 Tbsp. cornstarch  

Combine the flour, salt and pepper in a zippered plastic bag.  Add the shrimp and toss to coat.  Shake off excess flour and put the shrimp on a plate.

In a large wok, heat the peanut oil over medium-high heat.  Add the shrimp and stir-fry for 3 minutes until shrimp turn pink and are slightly golden.  Remove the shrimp from the pan and set aside.

Add the garlic, ginger, and green onions to the pan. Stir-fry for 1 minute.  Add the carrots and stir-fry for 3 minutes.  Add the red pepper and stir-fry for 3 minutes.  Add the broccoli and stir-fry for 3 minutes.

Combine the broth, soy sauce, sesame oil, hoisin sauce, and cornstarch.  Mix well.  Add the sauce to the pan.  Add back the shrimp. Cover and steam 1 minute.  Toss well and serve.  


© Sally Bernstein   

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