Ingredients
1/2 c. low-sodium soy sauce
1 tbsp. sesame oil
1/3 c. hoisin sauce (optional)
1/4 c. brown sugar
3 tsp. minced garlic
2 tsp. minced ginger
3/4 c. chicken broth
pinch of crushed red pepper flakes
1/2 lb. medium shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
3 tbsp. cornstarch
2 tbsp. vegetable oil, divided
1 large head broccoli, cut into florets
1 bell pepper, thinly sliced
3 green onions, thinly sliced
Toasted sesame seeds, for garnish
basmati rice
Preparation
Step 1In a small bowl, combine soy sauce, sesame oil, hoisin sauce (if using), brown sugar, garlic, ginger, chicken broth, and red pepper, then set aside.Step 2 In another bowl, season shrimp with salt and pepper and mix with cornstarch until well coated.Step 3In a large skillet over medium-high heat, heat 1 tablespoon oil and cook shrimp until golden-brown and slightly crispy, about 4 minutes per side; set aside.Step 4Add remaining tablespoon oil, broccoli, and red pepper and cook until tender, about 2 minutes. Add cooked shrimp and sauce and simmer for 5 minutes until thickened, stirring often to coat.Step 5Garnish with green onion and sesame seeds and serve over cooked rice.
