Shrimp And Broccoli Stir-Fry Dinner Recipe

About this recipe

A quick and flavorful pescatarian stir-fry featuring tender shrimp, crisp broccoli, and vibrant vegetables, perfect for a satisfying dinner.

Ingredients

• 1 ltr Saffola Total Heart Pro Rice Bran & Sunflower Blended Cooking Oil
• 125 g Red Bell Pepper
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Broccoli Florets
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 1 ltr Eggsential Liquid Egg Whites
• 540 G Sarwarbamboo Shoots Imported Whole Halves
• 200 g Delichic Chicken Broth
• 250 g Spring Onion
• 1 kg Whole Farm Grocery Sugar (Packet)
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Preheat a wok or large skillet over medium-high heat for 1 minute.
2. 2. Add 3 tablespoons of cooking oil, swirling to coat the sides of the wok.
3. 3. Add 4 chopped green onions and stir-fry for 2 minutes until fragrant.
4. 4. Add 1 sliced red bell pepper, 1 can of bamboo shoots (drained), and 6 sliced mushrooms. Stir-fry for 2 minutes until slightly softened.
5. 5. Add 1 1/2 cups of broccoli florets, 1 pound of peeled and deveined fresh shrimp, 2 tablespoons of chicken broth, 1 teaspoon of sugar, and 2 tablespoons of soy sauce. Stir-fry for 3 minutes or until the shrimp turn pink and are fully cooked.
6. 6. Push the shrimp and vegetable mixture to the sides of the wok, creating a well in the center.
7. 7. Pour 2 lightly beaten egg whites into the well and stir-fry until the egg whites are fully set.
8. 8. Mix the shrimp and vegetable mixture back into the cooked egg whites.
9. 9. Add 1 1/2 cups of cooked quinoa to the wok and stir-fry for 2 minutes until everything is well combined and heated through.
10. 10. Serve immediately. This dish pairs well with sweet and sour sauce if desired.