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Hoisin Shrimp and Broccoli Stir-fry
with rice

Active: 40 minTotal: 40 min
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This one pot shrimp and broccoli stir-fry is a snap to put together on a weeknight! Served over rice with a squeeze of fresh lime, you'll love how all the flavors and colors come together!
Smarts: Hoisin sauce is commonly used in Chinese cuisine and adds a sweet and salty flavor to meats and stir-frys. Look for hoisin sauce in the Asian foods aisle in your grocery store.

Tags

Ingredients

Servings:
4
Metric
Hoisin Stir-fry Sauce:
  • Garlic - 2 cloves, chopped
  • Soy sauce, low-sodium - 1/4 cup
  • Hoisin sauce - 1/4 cup
  • Stock - 1/4 cup
  • Vinegar, rice - 1 Tbsp
  • Cornstarch - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Chili garlic sauce - 1 tsp
Hoisin Shrimp and Broccoli Stir-fry:
  • Shrimp, peeled and deveined - 16 oz, defrosted
  • Broccoli - 12 oz, chopped
  • Bell peppers, any color - 1, cubed
  • Snow peas, fresh or frozen - 10 oz
  • Limes - 1/2, wedges
  • Oil, cooking - 1 Tbsp
  • Hoisin Stir-fry Sauce (ingredients listed separately) - ~1/2 cup
  • Hot sauce (opt) - for serving
Rice (x2 nights):
  • Rice, uncooked white or brown - 1 2/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost, rinse, and pat dry.
  3. Make sauce - Chop garlic. Combine garlic, soy sauce, hoisin sauce, stock, vinegar, cornstarch, toasted sesame oil, and chili garlic sauce. (Can be done up to 5 days ahead)
  4. Broccoli / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
  5. Snow peas - If using fresh snow peas, trim ends. If using frozen, defrost. (Can be done up to 2 days ahead)
  6. Limes - Slice into wedges.

Make

  1. Heat a wok over medium-high heat. Add cooking oil and then broccoli and bell peppers. Saute until tender and turning light brown in spots, 4 to 5 minutes. (If you like a more tender broccoli, add a splash of water or stock and cover with a lid. Steam, covered, for 2 minutes.)
  2. Add snow peas and saute for 2 minutes more.
  3. Add shrimp and sauce to stir-fry and cook everything together until shrimp is cooked through and sauce coats other ingredients, 4 to 5 minutes.
  4. Set aside 1 cup / 158 g of cooked rice (for 4 servings; adjust if customizing) for Wednesday’s meal. If remaining rice was made ahead, reheat in the microwave.
  5. Serve stir-fry over rice with lime wedges on the side. Add some hot sauce if you’d like. Enjoy!
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Reviews

This meal has 29 reviews

So good!

By: Emily
Posted: Dec 06, 2018
Diet: Original

My household loved it! It was really tasty :)

By: Lidia
Posted: Nov 24, 2018
Diet: Original

Sauce was too watery, didn't coat food. Maybe needed more corn starch or to boil some.

By: Felice
Posted: Nov 16, 2018
Diet: Original

Nothing exciting about this for us, especially because didn’t use Hoisin sauce. Used snap peas instead of snow peas because I like them better.

By: Shawn
Posted: Nov 16, 2018
Diet: Vegetarian

So easy if prepped ahead of time. For color, used red bell pepper, and subbed mushroom for snow peas.

By: Rhoda
Posted: Nov 15, 2018
Diet: Original

Very tasty! I used a frozen stir fry mix for an even faster prep. Also added a little honey to the sauce for sweetness, which I think was an improvement.

By: Nicholas
Posted: Nov 15, 2018
Diet: Original