Shrimp and Broccoli Stir-Fry
Recipe type: Dinner
Serves: 6
Kate recommends you have rice already cooked for this recipe. And she and her co-author, Dede Wilson offer this tip for making your own shrimp stock: Buy your shrimp with the shells on, peel the shrimp, and place the shells in a small saucepan along with ¾ cup water. Bring to a boil and simmer for 5 minutes. Drain out ½ cup of the stock and use in the recipe. (Recipe from The Low-FODMAP Diet Step by Step.) For convenience, turn to frozen broccoli and shrimp.
  • ½ cup shrimp stock, chicken stock, or water
  • 2 tablespoons low-sodium soy sauce or tamarin
  • 1 teaspoon cornstarch
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • 2 tablespoons garlic-infused oil made with vegetable oil, or purchased garlic-infused vegetable oil
  • 2 tablespoons peeled and finely julienned fresh ginger
  • 2 cups small broccoli florets (You can use frozen florets. Thaw first)
  • 1 pound large shrimp, peeled and deveined (You can use frozen, uncooked and peeled shrimp. Thaw first)
  • 2 teaspoons toasted sesame oil, optional
  • ¼ cup chopped scallion, green parts only
  1. Whisk your choice of the stock or water, soy sauce, cornstarch, red pepper flakes, and sugar together in a small bowl until combined; set aside.
  2. In a wok or large skillet, heat the vegetable oil over medium heat. Add the ginger and stir fry for about 1 minute. Increase the heat to high, add the broccoli, and stir fry for about 2 minutes, or until the broccoli begins to soften but is still crisp and bright green.
  3. Add the shrimp to the skillet and stir fry for about 30 seconds, or until they just begin to turn pink. Add the stock mixture and keep tossing and stir frying until the shrimp are just opaque and the sauce has coated the shrimp and broccoli and has thickened, for about 1 minute more. Drizzle with the sesame oil, if using, sprinkle with the scallion greens, and serve immediately.
Recipe by Lizs Healthy Table at