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Shrimp and broccoli in garlic sauce is a classic Cantonese dish. It is super healthy, delicious and It takes about 15 minutes to make.

To marinate the shrimp
14 oz 400 grams of Shrimp
1/4 tsp of salt
1 tsp of paprika (Amazon Link https://geni.us/k19xa)
1/3 tsp of black pepper
2 tsp of vegetable oil

To make the sauce:
1/2 cup of water
1/2 tsp of sugar
1 tbsp of oyster sauce (Amazon Link https://geni.us/nmsF8)
1 tbsp of soy sauce (Amazon Link https://geni.us/XhhnS)
1/2 tbsp of hoisin sauce (Amazon Link https://geni.us/qTdtVX)
1 tsp of dark soy sauce
2 tsp of cornstarch

Others
23 tbsp of vegetable oil to stir fry
12 oz 340 grams of broccoli
8 cloves of garlic, diced
1/2 tbsp of ginger
A few red dried chilies (Amazon Link https://geni.us/Ksb7RQ)
2 tbsp of water

Instructions

Use paper towels to dry the shrimp then season it with 1/4 tsp of salt, 1 tsp of paprika, 1/3 tsp of black pepper, and a drizzle of vegetable oil. Mix well and set it aside.

Cut the broccoli into florets. Some people will throw out the stems. Let me share a wonderful way to use the stems. Peel the skin and cut them into quarters. Pickle them just like how you will pickle cucumbers. You will be surprised by how good they taste.

Dice 8 cloves of garlic and 1/2 tbsp of ginger. Optionally, cut open a few dried red chilies to spice up the dish, you can also use chili flake if you want.

Before we turn on the heat, let’s put the sauce together: 1.5 tsp of cornstarch, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1/2 tbsp of hoisin sauce, 1/2 tsp of sugar, 1 tsp of dark soy sauce, and 1/2 cup of water. Mix well.

Turn the heat to high and heat your wok until it is smoking hot. Drizzle in a few tbsp of oil and swirl it around to cover the bottom. Toss in the shrimp. The wok is super hot. You only need to stir the shrimp for a couple of minutes and they should turn nice and pink. They are not completely cooked through yet. The inside is still a bit translucent. That is the point you want to take them out. Don’t worry, we will cook them further later.

Make sure you tilt the wok to leave the oil behind. We will use that to stir fry the vegetables. Turn the heat back on medium and throw in the garlic, ginger, the optional red dried chilies, and the broccoli. Toss for a minute or 2. Add a splash of water from the side of the wok. Quickly put on the lid to trap the steam so it cooks the vegetables through. This way, the broccoli is stirfried then semisteamed, which tastes so much better than just blanched broccoli.

Pour in the sauce. Introduce the shrimp back into the wok. Toss for a couple of minutes or until the sauce is thickened. And you are done.

Videography / Editing by Austin Schargorodski https://austinschargorodski.com/