Recipe Instructions:
Ingredients
12-14 oz. broccoli florets
0.5 oz. garlic minced about 3 cloves
1-2 bulbs green scallions optional, chopped
0.75 - 1 lb. large shrimp deveined with or without tail-on
3 tbsp avocado oil
3 pinches coarse sea salt
For the ginger garlic sauce:
1 tbsp coconut aminos
¼ cup chicken or vegetable stock
1.5 tsp grated ginger
1 tsp toasted sesame oil plus more for garnish
1-1.5 tsp arrowroot starch see notes
Instructions
Place the broccoli florets in a large microwave safe bowl with 1 tbsp water. Cover the bowl and microwave on high for 1 minute. Toss the florets and microwave for 1 additional minute. Rinse in cold water and set aside to drain.
Chop the garlic but do not overly mince or it will get burnt easily in the wok. Chop the green scallion parts for garnish, if using.
Pat dry the shrimp with clean paper towels. Butterfly with a small paring knife. Make a slice on the top (the back) of a shrimp down the middle, cutting almost but not all the way through to expose the vein. The butterfly step is optional but will help the shrimp cook evenly and more beautiful looking in presentation.
Combine the ingredients in the ginger garlic sauce from coconut aminos to arrowroot starch. Stir-well.
Preheat a large skillet or wok over medium heat until it’s too hot to place your palm near the surface, about 2-3 minutes away. Add 1.5 tbsp oil. Quickly place the shrimp one-by-one to the skillet and fry them in a single layer (try not to overlap them) over medium-high heat about 2-3 minutes first side. Do not flip or move around the shrimp. Then quickly flip them with a tong or chopsticks to fry the second side for about 1-2 minutes. Scoop them out along with pan juice and scrape off any brown bits into a bowl and set aside to keep warm.
Use the same skillet/work, add the rest of oil. Fry garlic with a pinch of salt over medium heat, about 5 seconds. Toss and scoop often so as not to burn the garlic. Add broccoli and season with 2 pinches of salt. Stir-fry and toss for 30 seconds over medium-high heat.
Stir the sauce one more time. Add the shrimp and sauce back to the wok, scoop and toss for another 30 seconds.
Off heat, garnish with green scallions, if using, and drizzle with more toasted sesame oil if desired. Serve warm or in room temperature.
