INGREDIENTS
1/2 cup low-sodium soy sauce
1 TBSP. sesame oil
1/3 cup hoisin sauce (optional)
1/4 cup brown sugar
3 tsp. minced garlic
2 tsp. minced ginger
3/4 cup chicken broth
Pinch of crushed red pepper flakes
1/2 lb. medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
3 TBSP. cornstarch
2 TBSP. vegetable oil, divided
1 large head broccoli, cut into florets
1 bell pepper, thinly sliced
3 green onions, thinly sliced
Toasted sesame seeds, for garnish
Basmati rice
DIRECTIONS
In a small bowl, combine soy sauce, sesame oil, hoisin sauce (optional), brown sugar, garlic, ginger, chicken broth and red pepper. Set aside.
In another bowl, season shrimp with salt and pepper and mix with cornstarch until well coated.
In a large skillet over medium-high heat, heat 1 TBSP oil and cook shrimp until golden-brown and slightly crispy, about 4 minutes per side. Set aside.
Add remaining TBSP of oil, broccoli and red pepper and cook until tender, about 2 minutes.
Add cooked shrimp and sauce and simmer for 5 minutes until thickened, stirring often to coat.
Garnish with green onion and sesame seeds and serve over cooked rice.
