Stir-Fried Shrimp and Broccoli

Name: Stir-Fried Shrimp and Broccoli
Yield: Serves 4
Cuisine: Asian
Ingredients: 1 pound, extra-large (21-25) shrimp, peeled, deveined, and tails removed; 1 teaspoon, sugar; 1/2 teaspoon, salt; 1/3 cup plus 2 tablespoons, dry sherry; 2 tablespoons, oyster sauce; 1 tablespoon, soy sauce; 1 tablespoon, Asian chili-garlic sauce; 1 teaspoon, sherry vinegar; 2 teaspoons, cornstarch; 2 tablespoons, vegetable oil; 1 pound, broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick; 1 tablespoon, grated fresh ginger; 2 , garlic cloves, minced

29 comments

Appears in Cook's Illustrated May/June 2017

The key to preserving the moisture of the shrimp in this stir-fry recipe is to not stir-fry them at all.

SERVES4

TIME50 minutes, plus 30 minutes resting

WHY THIS RECIPE WORKS

We started our shrimp stir-fries by tossing the shrimp with a little salt and sugar and letting them sit for 30 minutes. This not only seasoned the shrimp but also helped them retain moisture during cooking. When the shrimp were almost read...

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