2 tablespoons finely chopped scallions (white and light green parts only)
2 tablespoons minced peeled ginger
3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
1 bunch broccoli, cut into florets, stems peeled and thinly sliced
2 cups low-sodium mushroom or vegetable broth
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
Instructions
Bring a large pot of salted water to a boil. Add the
pasta and cook as the label directs. Drain and
transfer to a large bowl.
Meanwhile, heat a large nonstick skillet over medium
heat. Add 2 teaspoons vegetable oil, then add half
each of the scallions, ginger and garlic; stir-fry
until the scallions are wilted, 1 to 2 minutes. Add
the shrimp and stir-fry until just cooked through,
about 5 minutes. Transfer the shrimp mixture to a
plate using a slotted spoon.
Add the remaining 2 teaspoons vegetable oil to the
skillet. Add the remaining scallions, ginger and
garlic; stir-fry 1 to 2 minutes, then add the
broccoli and cook, tossing to coat, 1 to 2 more
minutes. Add 1/2 cup broth. Cover and cook until the
broccoli is just tender, 5 to 7 minutes.
Whisk the cornstarch and 1 tablespoon water in a
bowl, then whisk in the remaining 1 1/2 cups broth,
the soy sauce and sesame oil. Return the shrimp to
the skillet; add the broth mixture. Bring to a simmer
and cook, stirring, until thickened, 1 to 2 minutes.
Add the pasta and toss to coat.
Originally Submitted
11/9/2014
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