Chinese Shrimp and Broccoli Stir Fry
Asian flavors combine to make a flavorful shrimp and broccoli stir fry that's healthy and easy to make. Prepared in under 30 minutes!
Servings 4
Calories 115kcal
Ingredients
- 1 pound frozen or fresh shrimp raw in shell or peeled
- 2 egg whites
- 1 tablespoon corn starch
- 1 large onion thinly sliced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 cloves garlic grated
- 2 tablespoons ginger grated
- 8 ounces shitake mushrooms thinly sliced
- 6 cups broccoli chopped into florets
- ⅓ cup chicken broth low sodium
- 2 tablespoons soy sauce low sodium
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic paste
Instructions
- Whisk together egg whites and corn starch then pour over defrosted shrimp. Mix well to coat and set aside.
- Heat a large wok or deep saute pan over high heat for a couple of minutes to warm up.
- Spray with non-stick spray and add shrimp.
- Toss frequently for 3-4 minutes or until shrimp are pink.
- Remove from pan and set aside.
- Meanwhile, in the same pan, add onion, salt, and pepper. Stir fry for 3-4 minutes.
- Add ginger and garlic and saute an additional 30 seconds.
- Toss in mushrooms and saute 2 minutes.
- Add chopped broccoli and chicken broth. Bring to a boil then cover with a tight lid to let steam for 3-4 minutes. In a small bowl, whisk soy sauce, rice wine vinegar, hoisin sauce, chili garlic paste, and sesame oil.
- Add sauce to the pan along with shrimp and stir fry 3-4 minutes or until shrimp is warmed through.
- Serve with brown rice and scallions.
Nutrition
Serving: 1cup | Calories: 115kcal | Carbohydrates: 19g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 921mg | Potassium: 564mg | Fiber: 4g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 126mg | Calcium: 77mg | Iron: 1mg