This stir-fry recipe is perfect for those of us who enjoy Chinese take-out but don’t always trust the seafood quality. I’m always skeptic of shrimp when I’m eating out and usually opt for cooked fish instead. I question if it’s farmed or wild or whether it’s been cleaned thoroughly, how long it’s been sitting out and pray to not get any food poisoning. As a result, I’ve been kitchen experimenting with Asian flavours and creating homemade versions of my favourite takeout foods with much success. I’ve realized that not only does it cost a fraction of the price I usually pay, but it tastes proper and is made with quality ingredients. This delicious, quick, and simple Broccoli Shrimp stir-fry recipe always satisfies my craving for Chinese takeout so I’m sure you will enjoy it.
Honey Ginger Garlic Stir-Fry Sauce
What really makes this recipe is this bomb stir-fry sauce I concocted to use as a quick flavouring base. It’s made with ingredients that were in my fridge and inspired by various flavours I enjoy in Asian cuisine. I wanted it to be balanced with sweet, salty, sour, hot and fragrant flavours. Based on the latter, I used soy sauces (dark & light), oyster sauce, ginger, garlic, honey, chili flakes, vinegar, lemon, honey, fresh basil, green onions, and sesame oil.
The specific measurements are listed in the recipe below. After mixing and adjusting the taste to liking, cover & let it sit in the fridge for 30 mins at least, so that all the flavours can infuse. The longer you leave it the more flavourful it becomes. Store it in the fridge for up to 10 days (or longer ’cause honey is a natural preservative).
Now that the stir-fry sauce is prepared, the next step to a bomb stir-fry is your selection of produce. Inspired by vegetables found in Chinese takeout, I opted for broccoli, carrots, peppers, mushrooms and onions. The choices are endless to be honest and depend on your personal preference.
Just keep in mind that some veggies take longer to cook (e.g. carrots) so prep them in a way to facilitate the cooking process. I had some wild shrimp left and decided to butterfly them. You can omit the shrimp and do it vegan or even substitute shrimp for tofu.
Now that everything is prepped, the next step is stir-frying, which will take less than 10 minutes! If you have a wok then perfect but a large frying pan will also work. Try using an oil such as peanut, sunflower, or grapeseed oil, with a high burning point because the heat will be high. I served it over Jasmine rice and sprinkled sesame seeds on top. You could also serve it with noodles or stir-fry the noodles as well. It’s a quick, simple, and delicious recipe that can easily be modified and made with ingredients you like that’ll satisfy a Chinese takeout craving.
Quick, simple and delicious recipe to satisfy any Shrimp Broccoli Chinese takeout craving, especially on busy weeknights.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 10-12 Large Wild Shrimp, cleaned & deveined
- 2 Cups Broccoli Florets
- 1 Cup Mushrooms, chopped or sliced
- 1 Carrot, sliced thickly
- 1/2 Onion, sliced
- 3/4 Cup Bell pepper, sliced
- 5 Tbsp Ginger Honey Garlic Stir-Fry Sauce (recipe below)
- 2 Tbsp cooking oil
- 2 Tbsp water
- 2 tsp chili oil from shrimp chili paste (optional)
- 2 Tbsp kikkoman soy sauce or light soy sauce
- 2 Tbsp Tamari or dark soy sauce
- 1 Tbsp Oyster sauce
- 1 inch thick ginger root- grated
- 2 large garlic cloves- minced
- 1 green onion finely chopped
- 1 Tbsp rice vinegar/white wine vinegar/ lemon
- 2-3 Tbsps Honey (check at 2 TBsp to make sure it's up to taste)
- 1/4 tsp sesame oil
- 2 Tbsp water
- Fresh basil, chopped
- 1/2 tsp chili flakes (optional)
- The stir-fry sauce should be made ahead of time by mixing all ingredients in a jar, taste it and adjust seasoning to liking.
- Place wok on medium-high heat, add 2 Tbsp of oil.
- Add sliced onions & bell pepper. Cook & stir for 2 mins
- Add broccoli & carrots, cook and stir for 2 mins.
- Add shrimp & mushrooms, stir well then add stir-fry sauce and water. Stir & cook for 5 mins.
- If using chili oil from shrimp-chili paste, add it at this point and stir it into sauce.
- Turn off the stove and cover your pan/wok to trap in heat and moisture.
- Serve on top of Jasmine rice and sprinkle with sesame seeds.