|From left to right: Sriracha Shrimp, Hoisin Broccoli, |
HoisinShrimp, Brown Rice & Quinoa, White Rice
Photo credit: Chris
Hoisin Shrimp & Broccoli (adapted from this recipe)
1 Tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
14 ounce bag frozen broccoli florets, thawed
1 Tablespoon light olive oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice
Directions:1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
2. In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the green onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.