Shrimp Broccoli Stir Fry

• Seafood

  • 1/2 lb Shrimps, large

• Produce

  • 2 head Broccoli
  • 2 Carrots, large
  • 2 cloves Garlic
  • 1 Onion

• Condiments

  • 1 (11.5 ounces bottle House of tsang general tso sauce

• Baking & Spices

  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 2 tbsp Peanut or vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Chinese cooking wine

Found on kawalingpinoy.com

Description

Ingredients

• ½ pound large shrimps, peeled and deveined
• 1 tablespoon cornstarch
• 1 tablespoon Chinese cooking wine
• 2 head broccoli, cut into florets
• 2 large carrots, peeled and cut thinly on a bias
• 2 tablespoons peanut or vegetable oil
• 1 onion, peeled and sliced thinly
• 2 cloves garlic, peeled and minced
• 1 (11.5 ounces) bottle House of Tsang General Tso Sauce

Directions

• In a bowl, combine shrimps, corn starch and Chinese cooking wine. Massage shrimps to fully coat and marinate for about 8 to 10 minutes. Drain shrimps well, squeezing any excess liquid.
• In a sauce pot over medium heat, bring about 1 quart of salted water to a boil. Add broccoli and carrots and cook for about 1 to 2 minutes or until tender yet crisp. With a slotted spoon, remove from pot and plunge into a bowl of ice water until completely cold. In a colander, drain well.
• In a wide, heavy-bottomed pan over high heat, heat 1 tablespoon of the oil. Add shrimps and cook, turning as needed, just until color changes. Remove from pan and drain on paper towels.
• Wipe down the surface of the pan if needed. Increase heat to high and add the remaining 1 tablespoon of oil. Add onions and garlic and cook, stirring regularly, for about 30 seconds or until softened.
• Add sauce and bring to a boil. Add shrimps and cook for about 1 to 2 minutes. Add broccoli and carrots and cook, stirring to combine and fully coat with sauce, for about 1 to 2 minutes or until heated through. Transfer stir-fry onto a serving platter and serve hot.