All in one, once more! Healthy, healthy, healthy!
1 lb. medium shrimp, peeled & deveined
1 1/2 lb. broccoli florets
1 thinly sliced green onion
3 T. soy sauce
2 T. oyster sauce
1 T. rice wine vinegar
1 T. brown sugar
1 T. minced ginger
2 minced garlic cloves
1 t. sesame oil
1 t. cornstarch
1 t. chili oil or chili paste (for a kick – optional)
Cooked Brown rice
Mix everything (except shrimp and broccoli) together into a bowl and set aside.
Sauté the shrimp in some olive oil until it begins to turn pink. Add in the broccoli and cook for a few minutes until the broccoli begins to become tender.
Add the sauce ingredients and cook until thickened.
Serve over brown rice.
There is nothing tastier than FRESH broccoli! I stress the word fresh, because it really needs to be that in order for this taste good!
1 bunch Broccoli florets
3 smashed garlic cloves
Red pepper flakes
Heat some olive oil in a pan. Add all the ingredients and cook until the broccoli has turned a bright green and is tender. Stir it often to mix up all the ingredients.
I find that whenever a recipe asks for bacon, I substitute pancetta. My Trader Joe’s carries pancetta already cubed, so it makes for an easy addition. Pancetta is not as smoky as bacon nor as fatty. Plus it’s a lot easier to cook!
Broccoli – separated into bite size pieces
Cubed pancetta to taste
Red onion, thinly sliced (I use a mandolin)
Seasonings to taste: I use some red pepper flakes and garlic powder
Brown the pancetta in a pan until it is slightly crisp. With a slotted spoon, remove it and set aside.
Add the broccoli and mix them up a bit in the pan. Top with the onions and let them cook, undisturbed, for a few minutes until the broccoli begins to brown.
Stir them up and add back the pancetta. Add your seasonings and continue cooking until the broccoli are tender crisp.
Remove from the heat and squeeze some lemon juice on them.