Shrimp and Broccoli Recipe

4 - 4 people
00h 10
00h 15

Quicker than takeout, this Chinese-American restaurant classic comes together in minutes. Get your shrimp and veggies prepped, and your wok nice and hot, and in a few minutes you’ll be sitting down to this easy stir fry. Serve with fluffy jasmine rice for the perfect night on the couch.

Difficulty: easy

Cannot be frozen


  • 3 Tablespoons canola oil, divided

  • 1 ½ pounds fresh shrimp, peeled and deveined

  • 1 red onion, thinly sliced

  • 1 red bell pepper, cored, seeded, and sliced

  • 2 cloves garlic, finely chopped

  • 1 ½ - inch piece fresh root ginger, peeled and minced

  • 1 red chili pepper, seeded and finely chopped

  • 1 large broccoli crown, prepared into florets

  • 1 large bok choy head, sliced crosswise

  • 1 cup bean sprouts

  • 1 teaspoon toasted sesame oil

  • 2 ½ Tablespoons dark soy sauce

  • 1 ½ Tablespoons rice wine vinegar kosher salt


  1. Heat a large wok over high heat until hot.
  2. Add 1 Tablespoon canola oil, swirl to coat, and then add the shrimp and a pinch of salt, stir-frying until just pink, about 2 minutes. Tip out into a bowl.
  3. Return the wok to high heat and add the remaining 2 Tablespoons canola oil, swirling to coat. Add the onion, bell pepper, garlic, ginger, chili pepper, and a pinch of salt, stir-frying for 2 minutes.
  4. Stir in the broccoli, bok choy, and bean sprouts. Cover with a lid and cook over a slightly reduced heat until the broccoli is tender, 2-3 minutes.
  5. Remove the lid and stir in the sesame oil, soy sauce, vinegar, and shrimp. Continue to stir-fry until the shrimp are cooked through, 1-2 minutes longer.
  6. Serve straight from the wok for best results.