Simple and delicious, this recipe comes together in less time than it takes to place an order and pick it up at your favorite take-out restaurant. The flavors are especially clean and fresh because you control the sodium, sugar, and fat.
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon (packed) light or dark brown sugar
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1½ teaspoons cornstarch, dissolved in 2 tablespoons cold water
- 1 pound sidestriped shrimp, peeled and deveined, roe reserved for another use
- 2 tablespoons neutral oil, such as canola or grapeseed
- 1 broccoli crown (about 8 ounces), stems trimmed and cut into ½-inch florets
- 1 cup coarsely chopped red or green cabbage
- 2 teaspoons minced fresh ginger
- 2 scallions, white and green parts, cut into 1-inch lengths, plus more for garnish
- Warm steamed rice for serving
- Sambal or sriracha for serving (optional)
MAKE THE STIR-FRY SAUCE
In a small bowl, whisk together the soy sauce, brown sugar, vinegar, sesame oil, and dissolved cornstarch. Set aside.
COOK THE VEGETABLES AND SHRIMP
In a wok or large skillet, preferably nonstick, heat 1 tablespoon neutral oil over medium-high heat until shimmering. Add the broccoli and cabbage and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes. Transfer the vegetables to a plate.
Add the ginger and remaining 1 tablespoon neutral oil to the skillet and cook, stirring, until fragrant, about 10 seconds.
Add the shrimp and stir-fry just until pink and curled, about 1 minute. Return the broccoli and cabbage to the skillet along with the scallions and stir-fry until heated through, 2 to 3 minutes.
Stir the reserved sauce, then add it to the wok or skillet and bring to a boil. Cook, stirring occasionally, until the sauce is thickened and glossy and coats the shrimp and vegetables, about 2 minutes.
FINISH AND SERVE
Spoon the warm rice into shallow bowls, dividing evenly, and top with the stir-fry. Serve sambal or sriracha alongside if desired.
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Pair it Up
A light and fruity sake is an obvious choice here, but for something crisp and bubbly, nothing beats a refreshing Belgian-style white ale from Japan. Hitachino Nest white ale never disappoints.
Level it Up
Stir-fry a thinly sliced red bell pepper or snow peas after the broccoli for more veggies.
Change it Up
Wrap warmed, leftover stir-fry—including some rice—in lettuce leaves for lunch. Or top with a fried egg for a protein-rich breakfast.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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