Combine 1/2 cup chicken broth, 2 tbsp each oyster sauce and soy sauce, and 2 tsp each cornstarch, sugar and dry sherry in a jar. Give it a shake; set aside.
Heat a large nonstick skillet or wok over medium-high heat. Add 2 tsp canola oil and 1 lb peeled large shrimp (about 40); stir-fry until pink, 3 minutes. Transfer to plate. Add 2 tsp canola oil, 4 cups broccoli florets, 1 thinly sliced red bell pepper and 4 oz (about 6) sliced shiitake caps to skillet. Stir-fry 1 minute. Make a well in center of veggies; add 3 sliced scallions, 1 tbsp each chopped fresh ginger and garlic, and 1/4 tsp red pepper flakes to well.
Stir-fry 1 minute. Add 1/3 cup water; cover and steam 3 minutes. Return shrimp to pan; pour in sauce from jar. Cook, stirring, until shrimp are warmed through and sauce thickens.
Sprinkle with 2 sliced scallions (green part only). Serve over brown or white rice if desired.
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