Growing up, my mother often cooked stir fried meals in a wok. They all consisted of the similar ingredients – protein, garlic, scallions, soy sauce, oyster sauce, salt and pepper. Today, I still cook dishes based off her techniques and recipes, but with slight modifications. Here’s a simple, and quick dish that can be made in less than 15 minutes. It also works well in that it doesn’t include any ingredients that are not allowed on my cleanse diet.
Shrimp and Broccoli
Ingredients
- 1 1/2 lbs large shrimp, peeled and de-veined. I like to keep the tails on to make the dish look prettier.
- 2 stalks of broccoli, florets separated. You can choose to discard the stalks, but I julienne them and add them to the recipe
- 2 carrots, peeled and julienned
- 3 scallions, chopped. Separate the white ends
- Low sodium soy sauce
- Oyster sauce
- 1 tsp canola oil
- a pinch of red pepper flakes
- salt and pepper, to taste
Directions
- Heat a wok over high flame. Make sure it is very hot. It’ll speed up the cooking process.
- Pour oil into the wok and add the red pepper flakes, garlic and white ends of the scallions. Cook for about 30 seconds.
- Add the shrimp and cook until they begin to turn pink.
- Add the carrots and broccoli.
- Add the soy and oyster sauces. Pour water and allow the vegetables to steam.
- Toss and cook for about 5 minutes. Transfer to a bowl to prevent overcooking.
- Serve hot over brown rice.
