Shrimp & Broccoli Stir-Fry

The story

Shrimp with broccoli is the takeout order of everyone who wants Chinese food and a vegetable in the same bowl. The home version is faster than pickup: frozen shrimp, one blanch, one sauce, done before the rice cooker clicks.

Ingredients (6 + pantry staples)

• Frozen peeled shrimp — 12 oz / 350 g
• Broccoli florets — 1 lb / 450 g
• Garlic — 3 cloves, minced
• Oyster sauce — 1.5 tbsp
• Soy sauce — 1 tbsp
• Cornstarch — 1 tsp

Pantry staples used (don't count toward the 6): salt, cooking oil. Not stocked yet? See the pantry page.

Steps

1. Blanch broccoli 2 minutes; drain.
2. Fry shrimp with garlic 2 minutes until just pink.
3. Broccoli back with oyster sauce, soy and a cornstarch slurry with 1/4 cup water; toss until glossy.

Swaps

Cauliflower or snow peas instead of broccoli. A pinch of white pepper at the end is the Cantonese way.