Shrimp and Broccoli Stir Fry Bowls

Description

Shrimp and Broccoli Stir Fry Bowls pair plump shrimp and crisp-tender broccoli with jasmine rice and a glossy garlic ginger sauce made with soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and cornstarch. The shrimp cooks fast, so the whole bowl comes together quickly.

Instructions

1. 1Equipment: a medium pot with a tight-fitting lid, a fine-mesh strainer, a large skillet or wok, a small bowl, a small cup, a whisk, a fork, paper towels, tongs, a clean bowl or small tray, a cutting board, a knife, a grater or microplane, measuring cups, measuring spoons, and 4 serving bowls.
2. 2Rinse the jasmine rice in a fine mesh strainer under cool water for about 30 seconds, until the water runs mostly clear.
3. 3Add the rice and 1 1/2 cups water to a medium pot with a tight-fitting lid.
4. 4Bring to a boil over high heat. Reduce the heat to the lowest setting, cover, and simmer for 15 minutes.
5. 5Turn off the heat and let the rice sit covered for 5 minutes. Fluff with a fork.
6. 6In a small bowl, whisk 1/4 cup soy sauce or coconut aminos, 2 tablespoons oyster sauce or hoisin, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil.
7. 7In a separate small cup, stir the cornstarch with 2 tablespoons water until smooth.
8. 8Pat the shrimp very dry with paper towels.
9. 9Sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
10. 10Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat for about 1 minute.
11. 11Add the 5 cups broccoli florets and 2 tablespoons water (this is extra water for steaming the broccoli, separate from the water in the sauce).
12. 12Stir for 3 to 4 minutes, until the broccoli is bright green and crisp-tender. Transfer it to a clean bowl or small tray.
13. 13Add 1 tablespoon olive oil to the same skillet.
14. 14Add the garlic and ginger and stir for 20 seconds, just until you can smell them.
15. 15Add the shrimp in a single layer.
16. 16Cook for 1 to 2 minutes on the first side, until the bottoms turn pink.
17. 17Flip and cook for 1 to 2 more minutes, until the shrimp are pink, opaque, and curled into a loose C shape.
18. 18Return the broccoli to the skillet.
19. 19Pour in the soy sauce mixture and stir to coat.
20. 20Stir the cornstarch slurry again, then add it to the skillet.
21. 21Cook for 1 minute, stirring constantly, until the sauce turns thick and glossy.
22. 22Divide the rice between 4 bowls.
23. 23Top with shrimp and broccoli, then sprinkle with scallions and sesame seeds. Serve right away.

Tips and Tricks

1. 1

   Dry the shrimp well before seasoning. Moisture turns into steam and can thin the sauce. Press the shrimp with paper towels until the surface feels dry so they cook quickly and keep a better texture. This step also helps the shrimp sear instead of steam.

2. 2

   Cook the broccoli before the shrimp. Broccoli needs a few more minutes, while shrimp cook very fast. Moving the broccoli out of the skillet keeps it crisp-tender instead of limp by the time the sauce thickens. The broccoli should stay green enough to look fresh in the bowl.

3. 3

   Watch for pink, opaque shrimp in a loose C shape. That is your cue to stop cooking. If shrimp curl tightly into little circles, they have likely cooked too long and can taste rubbery. Remove them as soon as they reach that point.

4. 4

   Add the slurry only after the sauce is hot. Cornstarch thickens quickly, so stir it first and pour it in at the end. Keep stirring until the sauce looks glossy and clings to the shrimp and broccoli. That glossy finish is what makes the stir fry feel saucy, not watery.