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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Now there's no reason to buy take out. Ingredients:
3/4 cup chicken broth |
2 tablespoons soy sauce |
2 tablespoons white wine vinegar |
1 tablespoon cornstarch |
1 1/2 teaspoons sugar |
2 teaspoons sesame oil |
1/2 teaspoon red pepper flakes or 2 teaspoons szechuan peppercorns |
1/4 teaspoon salt |
1 lb broccoli floret, rinsed and cut into 1-inch pieces |
2 carrots, peeled and sliced |
1 tablespoon oil |
1 tablespoon minced ginger |
2 teaspoons minced garlic |
1 lb medium shrimp, shelled and deveined |
1/2 cup sliced green onion |
1/4 cup roasted chopped peanuts (optional) |
hot cooked rice |
Directions:
1. In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
2. Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
3. Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
4. Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
5. Top with green onions and peanuts. Serve with hot rice.
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