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Shrimp and Chinese Broccoli Stir-Fry

Shrimp and Chinese Broccoli Stir-Fry with Jasmine Rice and Baby Corn

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We love the stir-fry for its endless versatility: You can use a variety of vegetables and proteins, perfect for mixing and matching. In this shrimp version, we’ve added Chinese broccoli, shredded carrots, and baby corn to the mix, along with a saucy combination of Shaoxing rice wine, soy, and honey. Served over fluffy jasmine rice, this stir-fry is a winner, start to finish. 

  • < 600 Calories
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 510
  • Protein 27g
  • Total Carb 73g
  • Total Fat 9g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • gluten-free soy sauce
    • 3 packets
    • gluten-free soy sauce
  • shrimp
    • 10 ounces
    • shrimp
  • Shaoxing rice wine
    • 2 tablespoons
    • Shaoxing rice wine
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • garlic
    • 2 cloves
    • garlic
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • Chinese broccoli
    • 6 ounces
    • Chinese broccoli
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • scallions
    • 2
    • scallions
  • honey
    • 1 packet
    • honey
  • baby corn
    • 4 ounces
    • baby corn
  • jasmine rice
    • 3/4 cup
    • jasmine rice

What You’ll Need

  • black pepper
  • kosher salt
  • 6" small pot with lid
  • 10" medium pan

Allergens

Cooking Steps

  1. Cook Rice

    Cook Rice

    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.

  2. Prepare Ingredients

    Prepare Ingredients

    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.

  3. Cook Shrimp

    Cook Shrimp

    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.

  4. Cook Aromatics

    Cook Aromatics

    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.

  5. Finish Stir-Fry

    Finish Stir-Fry

    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.

  6. Plate Shrimp Stir-Fry

    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!

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