Louisiana Shrimp and Broccoli, Chinese Style
This dish demonstrates the genius of Chinese cookery. Although it includes a large number of ingredients that need to be trimmed or cut up, it’s simple to cook. It’s in the pan only a few of minutes before you serve it. The longest part of the preparation is steaming the rice.
- 1 1/2 tsp. dry sherry
- 1/2 tsp. salt
- 1 egg white
- 1 1/2 tsp. cornstarch
- 1 tsp. sesame oil
- 1/2 tsp. dry sherry
- 1/2 tsp. sugar
- 3 Tbs. water
- 1/2 tsp. cornstarch
- 1/2 tsp. vinegar
- 1/2 tsp. Chinese oyster sauce
- 2 Tbs. soy sauce
- 3 lbs. large Louisiana shrimp, peeled and deveined
- 1/2 lb. broccoli florets
- 1/2 sliced carrot
- 2 Tbs. bamboo shoots, sliced
- 2 Tbs. water chestnuts, sliced
- 1/2 cup vegetable oil
- 1/2 tsp. chopped garlic
- 2 Tbs. chicken stock
- Steamed rice
1. Mix the marinade ingredients and coat the shrimp with it. Allow the shrimp to marinate for 30 minutes
2. Mix the sauce ingredients and set aside.
3. Boil the vegetables for two minutes, until tender but still crisp. Remove and reserve.
4. Heat the oil until nearly smoking in a wok over high heat. Fry the shrimp in the oil for about 15 seconds–just until pink. Remove the shrimp, and pour off all but about 1 Tbs. of the oil
5. With the wok still hot, add the garlic and saute until it turns white. Stir in the sauce and the chicken stock and bring to a boil. Return the shrimp and vegetables to the wok and stir with the sauce until completely coated.
Serve immediately with steamed rice on the side.