Shrimp and Chinese Broccoli with Hoisin Sauce

Last Sunday I had a leisurely stroll through an unfamiliar farmers’ market, always a treat! Although much smaller than my regular market, the Larchmont market had a few Asian vendors with fun veggies not found at my market, including bitter melon, fresh ginger and Chinese broccoli. I scooped up some of the later two and made this delicious stir fry.

I love Chinese broccoli because this version of the vegetable is stems with leaves, rather than the “tree tops” that common broccoli has. It also has a less pronounced broccoli taste and I find easier to cook with since the stems are generally the same diameter and do not need excessive attention when chopping them up.

Hoisin sauce makes a great stir fry sauce, especially when you add some fresh ginger, adding a bit of bite to this sweet and pungent paste. Although I prefer the savory side of food, this is an excellent exception, as I mentioned in this post. Also, as a rabid DIYer, I keep thinking about making my own hoisin sauce and with plums in full season right now, this may very well happen soon. But no promises on that yet! For now, I’ll stick with the store bought stuff, it’s pretty tasty!

Shrimp and Chinese Broccoli with Hoisin Sauce

3-5 shrimp per diner
1 bunch Chinese broccoli, stalks cut in 1/2 inch pieces, leaves rough chopped
1 tablespoon ginger, minced
2 green onions, sliced, white and green parts separated
3 tablespoons cooking oil (peanut, safflower, sunflower)
5 tablespoons hoisin sauce
2 tablespoons soy sauce
3 tablespoons water
3 tablespoons rice vinegar
1 teaspoon black pepper

Combine last five ingredients in bowl or measuring cup and mix well; set aside. In wok or large skillet heat oil until smoking. Add ginger and white parts of scallions and cook until they begin to color. Add stalks of broccoli and stir fry for 4-6 minutes until they are almost al dente. Add broccoli greens and stir fry another 2 minutes. Add shrimp to stir fry and cook 1 minute. Stir sauce and pour into pan and toss to coat. Cook another 2-3 minutes until shrimp are pink and curled, indicating they are done. Add green parts of scallions and served over cooked rice.

Hugs!

Recipes currently inspiring me:

Grilled Halumi with Herby Chick Peas at Sophie’s Foodfiles
Ethiopian Lentil Stew at The Well Seasoned Cook
Sweet and Sour Aubergine at Magic Flavours

Advertisements
This entry was posted in Asian, Chinese, Entree, Quick, Vegetables. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s