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Shrimp and Broccoli Salt Stir-Fry
Serves 2 · About 20 min
Plump shrimp and microwave-cooked broccoli, stir-fried quickly with a salty chicken stock flavor.
① Prepare the shrimp→② Microwave the broccoli→③ Mix the sauce→④ Cook the shrimp→⑤ Combine and thicken
What to buy
Fish
Vegetables
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How to make it
1
Prepare the shrimp
- If the shrimp have a vein (the black line along the back), pull it out with a bamboo skewer
- In a bowl, put the shrimp, 1 tbsp potato starch and 1 tbsp water and rub gently. When it turns dirty gray, rinse off with water
- Pat dry well with paper towels
- Put them back in the bowl and coat with a pinch of salt, 1 tsp sake and 2 tsp potato starch
How to tell it's doneThe shrimp are thinly coated all over with potato starch.
Be carefulIf water is left on them, the oil splatters when cooking.
Be carefulWash hands with soap after touching raw shrimp, before touching the broccoli or anything else. Also wash the bowl and bamboo skewer used for the shrimp.
2
Microwave the broccoli
- On the cutting board, cut the broccoli from the thick stem into small (bite-size) florets. Cut big florets in half lengthwise
- Rinse quickly with water, spread on a heatproof plate while still wet, and sprinkle with 1 tbsp water
- Cover loosely with plastic wrap and microwave at 600 W for 2 minutes
How to tell it's doneThe broccoli is bright green, and a bamboo skewer goes easily into the stem.
Be carefulThe plate and steam are hot when you take it out. Use a cloth or oven mitts, and open the plastic wrap from the side away from your face.
3
Mix the sauce
- In a small dish, mix 3 tbsp water, 1 tbsp sake, 1 tsp chicken stock powder and 1/2 tsp garlic if you have it (the sauce)
- In another small dish, mix 1/2 tsp potato starch and 1 tsp water (potato starch slurry)
How to tell it's doneBoth the sauce and the potato starch slurry are ready.
4
Cook the shrimp
- Put 1 tbsp vegetable oil in a frying pan and heat over medium heat
- Place the shrimp so they don't overlap and cook 1 minute without moving
- Flip and cook 1 more minute
How to tell it's doneBoth sides of the shrimp have turned red and curled up (the inside cooks through later in step 5).
Be carefulOil splatters when you add the shrimp. Lay them in starting from the near side of the pan, moving away from you.
5
Combine and thicken
- Pour off the water that collected on the broccoli plate, then add the broccoli and stir-fry 30 seconds
- Mix the sauce again, add it, and simmer 1 minute
- Mix the potato starch slurry again, pour it in, and stir right away. Add a pinch of pepper and 1 tsp sesame oil if you have it, and turn off the heat
- Taste it. If the flavor is weak, add a pinch of salt
How to tell it's readyThe liquid is thick and coats the shrimp and broccoli, making them shiny. Cut the biggest shrimp: it is white and not see-through all the way to the center.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The shrimp are toughThey cooked too long in step 4 or 5. Step 4 needs only 1 minute per side, and step 5 about 2 minutes in total.
The broccoli is hardIt wasn't microwaved long enough. Poke the stem with a bamboo skewer; if it's hard, add 30 seconds at a time.
The broccoli is mushyIt was microwaved too long. Next time check once at 2 minutes. When stir-frying, just mix it in quickly.
WateryThe water from the broccoli plate went in too. Pour off the water on the plate before adding to the pan. If it's not thick enough, make the same amount of potato starch slurry and add a little at a time.
The thickening got lumpyMix the potato starch slurry well right before adding, and stir right away after adding.
The flavor is weakAdd salt a pinch at a time, tasting each time.
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