Stir Fried Shrimp and Broccoli

Many Americans associate Chinese-American restaurant meals as a health alternative to standard American cuisines. Unless you choose wisely, Chinese restaurant meals can have as many calories as a steak dinner or fast food meal.

Stir Fried Shrimp and Broccoli is a simple, quick, nutritious, and delicious combination of fresh shrimp, broccoli, bamboo shoots, tofu, and mushrooms.

Preparation

Stir frying is fast. Once the oil is up to temperature, it takes less about 10 minutes to cook and serve. Since cooking time is so fast, and usually at high temperature, have all ingredients ready before you start cooking.

Substitutions

If you do not like tofu (bean curd) or are allergic to soy, you can omit it or increase the amount of shrimp and broccoli.

Cook’s Tips

• Omit hot sauce or replace with red pepper flakes to taste.
• Substitute thawed frozen broccoli for fresh broccoli.
• For softer broccoli, stir fry 2-3 minutes and then add the shrimp.

Ingredients

• 1 lb. (450g) raw large shrimp, peeled and deveined
• 4 to 6 oz. (115-180g) firm bean curd (tofu)
• 8 oz. (225g) fresh broccoli
• 8 oz. (235g) fresh or 4 oz. canned whole or sliced mushrooms, white or crimini
• 1 can (225g) sliced bamboo shoots
• 1 tablespoon (30 ml) vegetable oil
• 1 cup (240 ml) cold chicken or vegetable broth
• 1 teaspoon (5 ml) cornstarch
• 1/2 teaspoon (2.5 ml) granulated sugar (optional)
• 1/2 teaspoon (2.5 ml) fresh ginger root, peeled and grated or sliced
• 1/2 teaspoon ( 2.5 ml) Chinese hot sauce (sambal oelek or equivalent)
• 1/8 teaspoon (1 ml) ground black or white pepper

Method of Preparation