Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds medium shrimp, peeled and deveined
- 24 ounces broccoli florets*
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds
For the sauce
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon , sriracha optional
Instructions
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In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
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Heat olive oil in a Large cast iron skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes.
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Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
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Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
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Serve immediately, garnished with green onion and sesame seeds, if desired.
Notes
*24 ounces broccoli florets is equal to about 5 cups.
