Shrimp and Broccoli Stir-Fry with Ac’cent Recipe
- Yield: 2–3 servings
Ingredients
For the Stir-Fry:
- 1 lb large shrimp (peeled and deveined)
- 4 cups broccoli florets
- 1 tbsp Canola oil
- 2 cloves garlic, minced.
- 1 tsp fresh ginger, grated.
- 2 scallions, sliced (optional)
For the Sauce:
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ½ tsp Ac’cent
- ¼ tsp black pepper
- ¼ cup chicken broth
- 1½ tsp cornstarch (mixed with 1 tbsp water)
Directions
- Make the Sauce:
In a bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, Ac’cent, black pepper, and chicken broth. Set aside.
In a separate small bowl, mix the cornstarch and water into a slurry. - Prep the Shrimp:
Pat shrimp dry and lightly season with a pinch of salt and pepper. - Cook the Broccoli:
In pot of boiling salted water, add broccoli and cook for 2 minutes. Remove and set aside. - Sauté the Shrimp:
In large skillet or wok, add tbsp of oil. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside. - Stir-Fry Everything Together:
In the same pan, add garlic and ginger, stir for 15 seconds.
Return the broccoli to the pan.
Pour in the sauce and stir well. Add cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the shrimp and broccoli. - Finish:
Toss in scallions if using, adjust seasoning, and serve hot.
Tips
- Serve over steamed jasmine rice, brown rice, or noodles.
- Garnish with sesame seeds or a drizzle of chili crisp if you like a kick.
