General Tso’s Shrimp and Broccoli Stir Fry
A quick and delicious seafood version of the Chinese sweet and spicy sauce!
General Tso’s Shrimp and Broccoli Stir Fry
For the General Tso’s Sauce
- 1/2 cup liquid chicken stock
- 1/2 teaspoon red pepper flakes
- 1/4 cup brown sugar
- 2 tablespoons light soy sauce
- 3 tablespoons Hoisin sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons ketchup
- 1 tablespoon cornstarch, for thickening
For the Stir Fry:
- 1 tablespoon sesame oil
- 1 tablespoon crushed ginger
- 1 tablespoon minced garlic
- 1 tablespoon dried chili pods
- 1-1.5 lbs large shrimp, deveined (approx 30 shrimp total)
- 1-2 cups broccoli, cut into small florets
Preparation
- In a small mixing bowl combine chicken stock, red pepper flakes, brown sugar, light soy sauce, hoisin, rice wine vinegar, ketchup, and cornstarch. Stir thoroughly with a whisk until there’s an even, yet thick consistency, then set aside.
- Heat sesame oil in a wok or large fry pan at a medium to high temperature, for approximately 30 seconds. Add ginger, garlic, and dried chili pods. Cook for 1 minute, or until aromatic, stirring constantly. Add shrimp and cook for 90 seconds - 2 minutes, making sure to combine with herbs.
- Whisk the General Tso’s sauce once more in the mixing bowl, then immediately pour the contents into the wok. Increase the heat to high, add the broccoli florets, then stir the sauce through the shrimp and veg.
- Allow sauce to come to a boil briefly, then reduce heat and cook for 2-3 minutes, or until the broccoli has softened. The shrimp should be cooked through, with a thick thick coating of sauce. Serve immediately with steamed rice or Asian style noodles.