Chinese Garlic Shrimp with Broccoli

Featuring high-protein shrimp and nutrient-dense broccoli served over a controlled portion of rice, this Chinese classic delivers maximum flavor with minimal added fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g (1.4 lbs) raw peeled shrimp · 462 kcal in the whole recipe
• 400 g (4 cups) broccoli florets · 136 kcal in the whole recipe
• 24 g (6 cloves) garlic, minced · 36 kcal in the whole recipe
• 12 g (2 tbsp) fresh ginger, grated · 10 kcal in the whole recipe
• 32 g (2 tbsp) low-sodium soy sauce · 18 kcal in the whole recipe
• 10 g (1 tbsp) cornstarch · 38 kcal in the whole recipe
• 120 g (1/2 cup) low-sodium chicken broth · 7 kcal in the whole recipe
• 15 g (1 tbsp) vinegar (rice vinegar or white vinegar) · 3 kcal in the whole recipe
• 7 g (1/2 tbsp) sesame oil · 62 kcal in the whole recipe
• 13 g (1 tbsp) canola oil · 117 kcal in the whole recipe
• 100 g (1/2 cup) dry white rice · 360 kcal in the whole recipe

Method

1. Cook dry rice with 200 ml water in a small pot over medium-low heat for 12-15 minutes until tender.

   

2. Blanch broccoli florets in boiling water for 2 minutes, then drain immediately.

   

3. Whisk soy sauce, cornstarch, chicken broth, vinegar, and sesame oil together in a bowl to make the stir-fry sauce.

   

4. Heat canola oil in a wok or large skillet over high heat (190°C / 375°F); add minced garlic and grated ginger, sautéing for 30 seconds.

   

5. Add raw shrimp and stir-fry for 2-3 minutes until pink, then toss in blanched broccoli and prepared sauce, stirring 1-2 minutes until sauce thickens; serve over cooked rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.