Shrimp and broccoli stir fry

Shrimp and broccoli stir fry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Connie Veneracion


  • 1 tablespoon oyster sauce
  • 1 teaspoon chili oil (available in supermarkets) or a couple of finely sliced bird’s eye chilis
  • salt to taste
  • sugar to taste
  • 1 teaspoon tapioca starch or corn starch
  • 1 drizzle sesame seed oil
  • 1 head broccoli trimmed and broken into florets
  • 2 tablespoons cooking oil
  • 4 cloves garlic minced
  • 1 thumb-sized piece ginger grated
  • 250 grams shrimps large, shelled and de-veined


  • Make the sauce by stirring together one-third cup of water, the oyster sauce, chili oil, salt, sugar, starch and sesame seed oil. Set aside.
  • Pre-cook the broccoli. Boil about four cups of water in a pan. Throw in the broccoli florets. When the water boils once more, turn off the heat and scoop out the broccoli. Dump the florets into a bowl of iced water. Stir a little, let them get really cold then drain.
  • Set the heat on low and pour the cooking oil in a wok. Add the garlic and ginger. Cook gently for a couple of minutes to allow them to flavor the oil.
  • Turn up the heat. When the oil is smoking, add the shrimps. Stir fry just until the shrimps change color. Add the broccoli. Pour in the sauce. Stir until the sauce thickens and is no longer cloudy.
  • Tip the contents of the wok onto a serving platter and serve the shrimp and broccoli stir fry immediately.