Crispy fried shrimp tossed in a glossy, tangy, and sweet sauce with a gentle kick of spice. This popular Chinese-American takeout classic is surprisingly easy to make at home and is perfect served over a bed of fluffy white rice.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
552cal
37gprotein
51gcarbs
22g
Ingredients
1.5 lb shrimp (large, peeled and deveined)
4 tbsp soy sauce (divided)
1 tbsp shaoxing wine (can substitute with dry sherry)
0.25 tsp white pepper
17 tbsp cornstarch (1 cup (16 tbsp) for coating, 1 tbsp for slurry)
Perfectly tender-crisp steamed broccoli florets, ready in under 10 minutes. A simple, healthy, and versatile side dish that pairs well with almost any main course.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About General Tso's Shrimp, Steamed Broccoli and Steamed Basmati Rice
Crispy General Tso's shrimp with fiber-rich broccoli and fluffy rice - an energy-giving, tasty treat!
This chinese_american dish is perfect for dinner. With 846.5999999999999 calories and 45.34g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 cup chicken broth (low sodium)
1 tsp sesame oil (toasted)
2 tbsp water (for cornstarch slurry)
1 inch ginger (fresh, minced)
4 cloves garlic (minced)
6 pcs dried red chilies (whole, adjust to taste)
2 pcs scallions (chopped, for garnish)
1 tsp sesame seeds (toasted, for garnish)
Instructions
1
Prepare Marinade and Sauce
In a medium bowl, combine the shrimp with 1 tbsp soy sauce, Shaoxing wine, and white pepper. Toss to coat and set aside to marinate for 15 minutes.
In a separate small bowl, whisk together the remaining 3 tbsp soy sauce, rice vinegar, hoisin sauce, brown sugar, chicken broth, and sesame oil. This is your General Tso's sauce.
In a third small bowl, mix 1 tbsp of cornstarch with 2 tbsp of water to create a slurry. Set aside for later.
2
Fry the Shrimp
Place 1 cup (16 tbsp) of cornstarch in a shallow dish. Dredge each marinated shrimp in the cornstarch, pressing gently to ensure it's fully coated, then shake off any excess.
Heat 3 cups of vegetable oil in a wok or deep skillet over medium-high heat until it reaches 350°F (175°C).
Working in batches to avoid overcrowding, carefully add the coated shrimp to the hot oil. Fry for 2-3 minutes per batch, or until golden brown, crispy, and cooked through.
Use a slotted spoon to transfer the cooked shrimp to a wire rack to drain excess oil.
3
Create the Glaze and Assemble
Carefully pour out the hot frying oil into a heatproof container, leaving approximately 1 tablespoon of oil in the wok.
Place the wok back over medium-high heat. Add the minced ginger, minced garlic, and whole dried red chilies. Stir-fry for 30-45 seconds until fragrant, being careful not to burn the garlic.
Pour the prepared sauce mixture into the wok and bring it to a vigorous simmer.
Give the cornstarch slurry a quick stir to recombine it, then pour it into the simmering sauce. Cook, stirring constantly, for about 1 minute until the sauce thickens and becomes glossy.
Immediately add the crispy fried shrimp to the wok. Toss quickly and gently to coat all the shrimp evenly in the sauce.
4
Garnish and Serve
Remove the wok from the heat. Transfer the General Tso's Shrimp to a serving platter.
Garnish with chopped scallions and toasted sesame seeds.
Serve immediately with steamed rice and a side of steamed broccoli for a complete meal.
32cal
4gprotein
6gcarbs
0gfat
Ingredients
1 lb Broccoli (about 1 large head)
1 cup Water (for steaming)
0.5 tsp Salt (or to taste)
0.25 tsp Black Pepper (freshly ground)
Instructions
1
Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.
2
Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.
3
Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.
4
Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.
5
Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
