SHRIMP WITH BROCCOLI IN GARLIC SAUCE RECIPE | ALLRECIPES
I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Provided by AkronJoya
Categories Chinese Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
- Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 197.7 calories, CarbohydrateContent 10.1 g, CholesterolContent 173.6 mg, FatContent 8 g, FiberContent 1.6 g, ProteinContent 21.2 g, SaturatedFatContent 1.5 g, SodiumContent 495.9 mg, SugarContent 1.3 g
FESTIVE STARTER RECIPES - BBC GOOD FOOD
Kick-start your Christmas dinner with an easy-but-impressive starter. Our festive recipes include sharing plates, smoked salmon dishes, salads and soups
Provided by Good Food team
Number Of Ingredients 1
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1. Heat the oil in a large deep saucepan. Add the onions and fennel and sauté over a medium heat for 5 minutes until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Pour in the wine and stock and add the tomatoes. Bring to the boil, then add the saffron, basil stalks and orange zest, cover with a lid and simmer for 10 minutes.
2. Add the mussels and stir them into the pan. Cover again with the lid, bring back up to the boil and cook for about 4 minutes until all of the mussels have opened. Take the pan off the heat and use a slotted spoon to carefully scoop the cooked mussels in their shells into a bowl, making sure you haven’t left any in the pan. Leave to cool for a few minutes while you blend the soup.
3. Discard the basil stalks and blend the soup until completely smooth – this is easiest with a hand blender. Simmer the soup, uncovered, for 10 minutes to reduce (you should have about 2 litres/2 pints 2fl oz in total at this point).
4. Meanwhile, make the rouille. Mix all the ingredients together in a small bowl, season with salt and pepper and set aside.
5. When the mussels are cool enough to handle, reserve 18 mussels in their shells, then remove the remaining mussels from their shells and place in another small bowl.
6. Season the soup with salt and pepper and add the orange juice. Add the seabass and cod, cover again and gently simmer for 3–4 minutes, then add the cooked mussels, the reserved mussels in their shells and the crayfish tails and simmer for another 2–3 minutes until heated through and all of the fish is cooked.
7. Divide the bouillabaisse between bowls, spoon some of the rouille into each bowl, sprinkle with the shredded basil leaves and serve.
Mary's Classic Tip: Give the mussels a good scrub and a couple of rinses before cooking as the shells are an integral part of the sauce and you want as little grit in there as possible. Discard any shells that remain open when tapped and, once cooked, discard any that remained closed and didn't open in the stew.
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