Broccori and Shrimp with Thick Sauce

I always care about color scheme in food. I want there to be red (or orange), yellow, and green colors in the meal because these colors will give an edge to your appetite and look gorgeous as well. So, I love the great combination and color of Broccoli and Shrimp. Also, it will warm you up since it has ginger. If you are not used to the spiciness of ginger, you could cut it out or use less ginger than directed in the recipe below.

Serve 2
Total time: about 20 min

• 1/2 lbs of broccoli
• 1/3 lbs (or as much as you like) of shrimp
• 1 ginger clove, minced
• A dash of salt and pepper
• 1 tablespoon of sesame oil
• 1 tablespoon cornstarch (or potato starch)
• 2 tablespoons of the water
• 1 teaspoon of sake for shrimp
  [Sauce]
• 1 teaspoon of seasoning paste or asian chicken broth powder
• 1 tablespoon of sake
• 200ml (about 1 cup) of  water

1. Cut the broccoli into bite-size chunks. Remove the shells from all the shrimp and season with 1 teaspoon of sake. 

2. Boil the broccoli for about 2 min. (Or, you could microwave it for 1 min.)

3. In a medium pan, cook and stir ginger in hot oil over medium heat for 15 seconds. Add shrimp and cook.

4. Add the sauce and bring it to a boil.

5. Add the broccoli. Cook it for about 2 to 3 min or until it gets the firmness you desire. Add salt and pepper.

6. In a separate small bowl, dissolve the cornstarch in 2 tablespoons of the water. (Please do this right before the next step because it will separate over time.)

7. Reduce heat to low and add the cornstarch dissolved water over the broccoli and shrimp. Cook and stir for about 1 minute more.

8. Done

For the pork bowl recipe, go to this page.