Sautéed Shrimp, Broccoli, and Mushrooms
A quick and healthy meal packed with flavor, this dish combines shrimp, broccoli, and mushrooms for a nutritious option that's perfect for busy weeknights.
Ingredients
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch
- 1/4 cup water
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 head broccoli, cut into florets
- 1 cup mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- Salt and pepper to taste Salt and pepper
Instructions
Preparation
- In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and water until smooth. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Cooking
- Add shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp from the wok and set aside.
- Add broccoli florets and mushrooms to the wok and stir-fry for 3-5 minutes until tender-crisp.
- Return the shrimp to the wok. Pour the sauce over the shrimp and vegetables. Stir well to coat everything evenly. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
- Season with salt and pepper to taste. Serve hot over rice or noodles.
Notes
If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place it in a skillet or microwave until heated through. For a spicier kick, add some red pepper flakes or sliced chili peppers.