Hoisin Shrimp and Broccoli Stir-fry
with rice

Name: Hoisin Shrimp and Broccoli Stir-fry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1/4 cup Soy sauce, low-sodium; 1/4 cup Hoisin sauce; 1/4 cup Stock; 1 Tbsp Vinegar, rice; 2 tsp Cornstarch; 1 tsp Oil, toasted sesame; 1 tsp Chili garlic sauce; 16 oz Shrimp, peeled and deveined, defrosted; 12 oz Broccoli, chopped; 1 Bell peppers, any color, cubed; 10 oz Snow peas, fresh or frozen; 1/2 Limes, wedges; 1 Tbsp Oil, cooking; ~1/2 cup Hoisin Stir-fry Sauce (ingredients listed separately); for serving Hot sauce (opt); 1 2/3 cup Rice, uncooked white or brown

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Dependency

Porcupine Meatballs

Ingredients

Metric

Servings:

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

Prep

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)
Shrimp - Defrost, rinse, and pat dry.
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)
Broccoli / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
Snow peas - If using fresh snow peas, trim ends. If using frozen, defrost. (Can be done up to 2 days ahead)
Limes - Slice into wedges.

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Make

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.)
Add snow peas and saute for 2 minutes more.
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.
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.
Serve stir-fry over rice with lime wedges on the side. Add some hot sauce if you’d like. Enjoy!

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