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EnglishIngredients:
$3.99
Kikkoman Oyster Sauce-Red
Qt 1
$7.49
Kadoya Sesame Oil
Qt 1
10% off
$6.29
$6.99
Skk Sesame Oil
Qt 1
15% off
$1.86
$2.19
99 Ranch White Pepper Powder
Qt 1
Directions:
- Shrimp (peeled & deveined) 1/2 lbs
- Broccoli florets 1/4 lbs
- Chicken broth 1/2 cup
- Sugar 1/4 tsp
- Soy sauce 2 tbsp
- Dark soy sauce 1/2 tsp
- Oyster sauce 1 tbsp
- Sesame oil 1 tsp
- White pepper 1/2 tsp
- Vegetable oil 2 tbsp
- Garlic 2 cloves
- Shaoxing wine 1 tbsp
- Cornstarch 2 tbsp
- Water 2 tbsp
- Mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil, Shaoxing wine, and white pepper.
- Blanch the broccoli for 30 seconds, then remove and drain. Bring the water back to a boil and blanch the shrimp for 15 seconds. Drain—the shrimp should be partially cooked.
- Heat a wok over high heat. Add 2 tablespoons of canola oil, then stir in the garlic. Pour in the sauce mixture and bring to a boil.
- Add the shrimp and broccoli back in.
- Drizzle in the cornstarch slurry and stir until the sauce thickens and coats everything. Adjust the sauce consistency if needed.
- Serve while hot and enjoy!
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