You’ll Need:
1 pound of shrimp, peeled and deveined with the tails removed.
2 - 3 tablespoons cooking oil
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oil
1 medium onion, julienned
1/2 red & yellow pepper, julienned
2 tablespoons oil
12 oz broccoli florets
Slurry (thickener) (mix together)
2 tablespoons corn starch
1/4 cup water
Sauce: (mix all the ingredients together)
1/2 cup water
1/2 cup soy sauce
1/2 - 3/4 teaspoon sesame chili oil
2 tablespoons rice vinegar
3 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons garlic (you can use less)
In a nonstick skillet on a high flame, add the shrimp, then season with salt and pepper. Cook for 1 1/2 minutes then turn the shrimp, cooking them for an additional minute or until the shrimp is no longer translucent and pink in color. Remove from the pan and set aside.
In the pan add 2 tablespoons of oil on high flame, then add peppers and onions. Stir fry for 2 to 3 minutes, remove from the pan and set aside. Clean the pan then add 2 more tablespoons of oil and stir fry the broccoli for 2 to 3 minutes. You want the broccoli to be tender and not mushy. Remove from the pan.
Add the sauce mixture to the pan and bring to a boil, add half of the slurry to the sauce mixture and stir until thickened. If you desire the sauce to be thicker add the remaining slurry. Then add all of the remaining cooked ingredients to the sauce, stir to coat and serve on top of white rice or lo-mein noodles.