Living in with a family friend’s family in Brooklyn who happened to be non pork and beef meat lover and I often cook this dish with chicken only. Well, this is not just I used. I do use shrimp and seafood too. Later in the month, I will share this dish again with other meat. This dish is very easy to cook and quick to cook.
12ozs shrimp, shelled and deveined, butterfly it slightly
9ozs organic broccoli florets
3-inches long fresh ginger, peeled and sliced
4/5 cloves garlic, peeled and finely chopped
Dash of salt
¾ tablespoon cornstarch
3¾ canola/olive and corn oil
1½ tablespoons oyster sauce
1½ seasoning sauce
1½ teaspoons cooking white wine
½ teaspoon sesame oil
1 ½ teaspoons cornstarch
1/8 teaspoon ground white pepper
6 tablespoons water/chicken broth/fish broth
Place shrimp pieces in a mixing bowl with salt and cornstarch. Combine until well coated on the shrimp. Set aside to marinate for 1 minutes.
Place the broccoli florets in a pot and just at enough water to cover over and cook over medium-high heat and bring to a boil, blanch for a minutes. Drained and set aside for later use.
Heat a wok or frying pan over medium-high heat until hot, add the oil and heat till just begin to show slight smoke. Stir in the chopped garlic and stir-fry until aromatic or light golden brown. Add the marinated shrimp and stir-fry until is opaque in color. Stir in the sauce mixture and combine well with the shrimp, reduce heat and cook for a two minutes. Add the blanched broccoli florets and give a quick stir until well combined. Remove from heat and dish out into a serving plate.
Heat up a wok or skillet on high heat, add the oil. When the oil is heated, add the garlic and stir-fry until aromatic or become light brown. Add the shrimp and do a few quick stirs. Add the sauce and turn the heat to low. When the shrimp is cooked through, add the broccoli, stir to combine well. Dish out and serve immediately.