Spicy Asian Shrimp

If you want to use raw broccoli and shrimp in this recipe, stir-fry both the broccoli and the shrimp for 4 minutes instead of 1 minute.
  • 2 tsp. dark sesame oil
  • 4 c. lightly steamed broccoli florets
  • 2 lbs. peeled, deveined and cooked shrimp
  • 8 garlic cloves, minced
  • 1/3 c. sugar
  • 1/2 c. rice vinegar
  • 1/4 c. ketchup
  • 1 T. red chili paste (look for it in a bottle in the Asian section of your grocery store)
  • 1 (8 oz.) can sliced water chestnuts, drained

Heat the sesame oil in a wok or deep skillet over medium-high heat. Add broccoli; stir-fry for 1 minute (4 minutes if using raw broccoli). Add the shrimp and garlic; stir-fry 1 minute (4 minutes if using raw shrimp). Mix sugar, vinegar, ketchup and chili paste in a small bowl. Add to the shrimp mixture along with the water chestnuts. Stir-fry for an additional 1 minute. Serve hot over cooked brown rice.

  • Yields: 4 servings
  • Preparation Time: 10 minutes using leftovers, 20 minutes using raw ingredients
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