Honey Garlic Shrimp with Broccoli

Name: Honey Garlic Shrimp with Broccoli
Cook time: 18 min
Yield: 4 servings
Ingredients: 180 g long-grain white rice rinsed until the water runs mostly clear; 360 ml water divided for cooking the rice, the cornstarch slurry, and steaming the broccoli; 2 g fine salt divided for rice, broccoli, and finishing; 45 g honey measured for the sauce; 30 ml soy sauce low-sodium if preferred; 15 ml rice vinegar measured for the sauce; 8 g cornstarch mixed into a slurry; 20 ml water divided for cooking the rice, the cornstarch slurry, and steaming the broccoli; 1 g red pepper flakes optional, for light heat; 10 ml neutral oil divided for sautéing; 300 g broccoli florets cut into bite-size florets; 1 g fine salt divided for rice, broccoli, and finishing; 20 ml water divided for cooking the rice, the cornstarch slurry, and steaming the broccoli; 10 ml neutral oil divided for sautéing; 450 g shrimp peeled and deveined, patted dry; 4 cloves garlic cloves minced; 10 g fresh ginger finely grated; 5 ml sesame oil for finishing; 3 g fine salt divided for rice, broccoli, and finishing; 2 pieces scallions thinly sliced; 6 g toasted sesame seeds for garnish

A warm side dish of shrimp and broccoli cooked quickly in a honey-garlic sauce, with rice included as part of the serving format. The broccoli is kept crisp-tender, the shrimp cook just until opaque, and the sauce is reduced in the pan so it lightly coats everything.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

180 g long-grain white rice rinsed until the water runs mostly clear
360 ml water divided for cooking the rice, the cornstarch slurry, and steaming the broccoli
2 g fine salt divided for rice, broccoli, and finishing
45 g honey measured for the sauce
30 ml soy sauce low-sodium if preferred
15 ml rice vinegar measured for the sauce
8 g cornstarch mixed into a slurry
20 ml water divided for cooking the rice, the cornstarch slurry, and steaming the broccoli
1 g red pepper flakes optional, for light heat
10 ml neutral oil divided for sautéing
300 g broccoli florets cut into bite-size florets
1 g fine salt divided for rice, broccoli, and finishing
20 ml water divided for cooking the rice, the cornstarch slurry, and steaming the broccoli
10 ml neutral oil divided for sautéing
450 g shrimp peeled and deveined, patted dry
4 cloves garlic cloves minced
10 g fresh ginger finely grated
5 ml sesame oil for finishing
3 g fine salt divided for rice, broccoli, and finishing
2 pieces scallions thinly sliced
6 g toasted sesame seeds for garnish

Instructions

Start the rice. In a medium saucepan, combine the rinsed rice, 360 ml of the water, and 2 g of the salt. Bring to a boil over medium-high heat, then cover, reduce to low, and cook until the water is absorbed and the grains are tender, about 15 minutes. The rice is tender and the surface looks dry with no standing water.
While the rice cooks, stir together the sauce in a small bowl: honey, soy sauce, rice vinegar, cornstarch, and 20 ml of the water. Stir until the cornstarch is fully dispersed. If using red pepper flakes, add them now. The sauce looks smooth with no visible cornstarch lumps.
Heat 10 ml of the neutral oil in a large skillet over medium-high heat. Add the broccoli and 1 g of the salt, then sauté for 3 to 4 minutes until the florets are bright green with browned edges in spots. Add the remaining 20 ml of water, cover for 1 minute, then uncover and cook until the water evaporates. The broccoli is crisp-tender and the skillet is dry again.
Push the broccoli to the side of the skillet or transfer it briefly to a plate. Add the remaining 10 ml of neutral oil, then add the shrimp in a single layer. Cook for 1 to 2 minutes per side until opaque and just curled. The shrimp are pink, opaque, and form loose C-shapes rather than tight curls.
Add the garlic and ginger to the skillet and stir for 20 to 30 seconds until fragrant. Pour in the sauce and cook, stirring, until it thickens and turns glossy, about 1 to 2 minutes. Return the broccoli to the pan if needed and coat everything well. Finish with sesame oil and the remaining 3 g of salt, tasting before adding all of it if your soy sauce is especially salty. The sauce coats the shrimp and broccoli in a thin glossy layer without pooling heavily in the pan.
Fluff the rice and divide it among four plates or shallow bowls. Spoon the shrimp and broccoli over or alongside the rice, then finish with scallions and toasted sesame seeds. Serve right away. The rice is fluffy and the garnish is fresh and visible.