About this recipe

A quick, healthy weeknight dinner featuring tender shrimp and crisp-tender broccoli tossed in a savory garlic-ginger soy sauce. Ready in under 30 minutes, this light yet satisfying stir fry is packed with protein and vegetables — perfect for the whole family.

Instructions

1. 1

   In a small mixing bowl, whisk together the low-sodium soy sauce, oyster sauce, sesame oil, cornstarch, low-sodium chicken broth, and honey (if using) until the cornstarch is fully dissolved and no lumps remain. Set aside.

2. 2

   Pat the large shrimp peeled and deveined dry with paper towels and season lightly with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a wok or skillet over ^[high heat] until shimmering. Add the large shrimp peeled and deveined in a single layer and cook undisturbed for 1–1.5 minutes per side until pink and just cooked through. Transfer to a plate and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the same wok over ^[high heat]. Add the broccoli florets and stir fry for 3–4 minutes, tossing frequently, until bright green and just tender with a slight bite. Add the minced garlic and grated ginger and stir fry for another 30–60 seconds until fragrant.

4. 4

   Return the cooked large shrimp peeled and deveined to the wok. Give the sauce a quick re-whisk and pour it over everything. Toss and stir constantly for 1–2 minutes until the sauce thickens and coats the large shrimp peeled and deveined and broccoli florets evenly. Remove from heat immediately to avoid overcooking the large shrimp peeled and deveined.

5. 5

   Transfer to a serving platter or divide into bowls. Garnish with toasted sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles.