Prep 10 mins
Cook 20 mins
This is based on a recipe from a Gourmet magazine pamphlet titled "Every Day Meals". The intro to the recipe states, "If you have regular broccoli on hand, you could use the florets as a substitute for the Broccolini (a cross between broccoli and Chinese kale), though the flavor will be somewhat different. Round out this stir-fry with cooked white rice."
- 2 tablespoons vegetable oil, divided
- 3⁄4 lb large shrimp, peeled and deveined (size 15)
- 1 1⁄2 teaspoons grated peeled fresh ginger
- 1 teaspoon minced garlic
- 1 bunch Broccolini, cut into 1/4-inch-thick diagonal slices (8 ounces)
- 1⁄2 cup water
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1⁄2 teaspoon hot red pepper flakes
- In a large nonstick skillet over moderately high heat, add 1 tablespoon oil until hot but not smoking. Add shrimp and cook until golden and almost cooked through, about 1 minute on each side.
- Remove shrimp to a dish.
- Heat remaining tablespoon oil in skillet over moderately high heat until smoking, then saute ginger and garlic, stirring until golden.
- Add broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring until Broccolini is just tender, about 5 minutes.
- Stir in shrimp and cook until just heated through.
Delicious and easy to make. Just how I like my stir fry.