Shrimp Broccoli Stir-fry with Brown Rice

Instructions

1. 1

   Prepare the Sauce and Shrimp

   • In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, brown sugar, cornstarch, and chicken broth until smooth. If using, stir in the red pepper flakes. Set aside.
   • Pat the shrimp completely dry with paper towels. This is crucial for getting a good sear.
2. 2

   Steam-Fry the Vegetables

   • Heat 1 tablespoon of avocado oil in a large wok or skillet over medium-high heat until it shimmers.
   • Add the broccoli florets and sliced carrots. Stir-fry for 2 minutes until the vegetables brighten in color.
   • Carefully pour in 1/4 cup of water. Cover the wok immediately and let the vegetables steam for 3-4 minutes, or until crisp-tender.
   • Remove the vegetables from the wok and transfer them to a plate. Wipe the wok dry.
3. 3

   Cook Aromatics and Shrimp

   • Return the wok to medium-high heat and add the remaining 1 tablespoon of avocado oil.
   • Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
   • Add the dried shrimp in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Do not overcook.
4. 4

   Combine and Finish

   • Return the cooked broccoli and carrots to the wok with the shrimp.
   • Give the prepared sauce a quick whisk to recombine the cornstarch, then pour it over everything in the wok.
   • Stir continuously for 1-2 minutes as the sauce thickens and coats all the ingredients.
   • Remove the wok from the heat and stir in the toasted sesame oil.
   • Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice.