Hoisin Shrimp and Broccoli Stir-frywith rice
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.
- 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
- 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, uncooked white or brown - 1 2/3 cup
- 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.
- 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!
This meal has 35 reviews
Quick and delicious, will definitely make it again.
This had good flavor and was easy to make. The longest part was prepping the vegetables. We steamed the carrots and broccoli a bit as the recipe suggested, which made them perfect! Our only complaints are that we should have steamed the bell peppers a bit with the other veggies to soften and there was almost no spice. It suggests adding hot sauce when serving, but next time we will be adding way more of the chili garlic sauce as well. Overall, it's a great recipe and one we are saving for later.
Quick, easy, tasty. We'll be making this one again!
Very quick and easy. Great flavor.
The stir fries are almost invariably delicious
Very easy and quick. Great flavor. I cheated and used a packaged stir fry mix (Costco) I had in the freezer.