Shrimp and Chinese Broccoli Stir-Fry with Jasmine Rice and Baby Corn
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Ingredients & Equipment
What we send
- 3/4 cupjasmine rice
- 6 ouncesChinese broccoli
- 4 ouncesbaby corn
- 2 clovesgarlic
- 10 ouncesshrimp
- 1 tablespoonsesame oil
- 1 packethoney
- 2 tablespoonsShaoxing rice wine
- 3 packetsgluten-free soy sauce
- 1/4 teaspooncrushed red pepper
- 1/4 cupshredded carrots
What You’ll Need
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan
- Crustacean Shellfish
In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.
While rice cooks, rinse Chinese broccoli. Trim and discard bottom 1 inch of stems, then cut broccoli crosswise into ½-inch pieces, keeping stems and leaves separate. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Halve baby corn crosswise on a diagonal (this creates more consistent thickness so the corn cooks through evenly). Mince garlic.
Pat shrimp dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat half of sesame oil in a medium pan over medium heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon, transfer shrimp to a plate and set aside. Wipe pan clean for the next step.
Return pan from shrimp to medium heat with remaining sesame oil. When oil is shimmering, add broccoli stems, scallion whites and light greens, and garlic. Cook, stirring occasionally, until softened, 5-6 minutes. Meanwhile, in a small bowl, whisk together honey, Shaoxing rice wine, soy sauce, and crushed red pepper (skip or use half for less heat) to make stir-fry sauce.
Increase heat under pan with aromatics to medium high, then add carrots, Chinese broccoli leaves, baby corn, and stir-fry sauce. Simmer, stirring occasionally, until sauce is thickened and coats vegetables, 3-4 minutes. Then, remove pan from heat, add shrimp, and stir gently to combine.
Plate Shrimp Stir-Fry
Divide jasmine rice between serving plates and top with shrimp and Chinese broccoli stir-fry. Garnish with scallion dark greens and dig in!