Szechuan Shrimp And Broccoli Recipes

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HOISIN SHRIMP & BROCCOLI



Hoisin Shrimp & Broccoli image

This is a healthy dish with a savory sauce that enhances the fresh flavor of the broccoli. It looks great and is easy to prepare. Try it-you'll love it! Mary Kisinger - Calgary, AB

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
3 cups fresh broccoli florets
1 tablespoon canola oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 289 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

SZECHWAN SHRIMP



Szechwan Shrimp image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 4

Number Of Ingredients 11

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Steps:

  • In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  • Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g

SHRIMP LO MEIN WITH BROCCOLI



Shrimp Lo Mein with Broccoli image

Making a delicious Chinese dish is super easy. For better searing results, use a seasoned wok.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 2

Number Of Ingredients 14

1 (8 ounce) package spaghetti
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
2 teaspoons fish sauce
½ teaspoon garlic powder
½ teaspoon ground ginger
2 teaspoons vegetable oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup chopped broccoli
¼ yellow onion, thinly sliced
3 crimini mushrooms, sliced
2 cloves garlic, minced
2 large eggs

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
  • Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
  • Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.

Nutrition Facts : Calories 833.8 calories, Carbohydrate 109.5 g, Cholesterol 531.2 mg, Fat 14.3 g, Fiber 7.6 g, Protein 63.9 g, SaturatedFat 3.3 g, Sodium 2240 mg, Sugar 17.7 g

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH



Szechuan Shrimp, A Classic Chinese Restaurant Dish image

Szechuan Shrimp was a classic Chinese restaurant dish that has since increased in popularity. This spicy, tangy Szechuan shrimp dish packs a ton of strong flavors on top of tender baby shrimp.

Provided by Bill

Categories     Fish and Seafood

Time 30m

Number Of Ingredients 21

1 pound shrimp ((450g, size 50/60, peeled and de-veined))
1 teaspoon vegetable oil ((plus 2 tablespoons, divided))
½ teaspoon cornstarch
½ teaspoon ginger ((minced))
2 teaspoons doubanjiang (chili bean sauce)
2 cloves garlic ((minced))
¼ cup shallots or red onion ((minced))
1 tablespoon ketchup
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
¼ cup water chestnuts ((chopped, optional))
1 medium carrot ((very finely chopped))
½ red bell pepper ((diced))
1 cup chicken stock ((120 ml))
1 teaspoon rice vinegar
1 teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
⅛ teaspoon fresh ground white pepper
2 tablespoons cornstarch ((mixed with 2 tablespoons of water))
1 scallion ((chopped))

Steps:

  • Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
  • With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
  • Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
  • Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
  • Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
  • Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

Nutrition Facts : Calories 254 kcal, Carbohydrate 14 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 981 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SZECHUAN SHRIMP RECIPE



Szechuan Shrimp Recipe image

Provided by Victor

Time 25m

Number Of Ingredients 23

1 lb large shrimp (de-veined and peeled, leaving tails attached)
1 Tbsp peanut (or plan cooking oil for stir-frying)
1/2 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1/4 tsp finely ground Szechuan (Sichuan peppercorns)
1/2 tsp Shaoxing wine (or sherry)
1 Tbsp corn starch
¼ cup peanut oil (you may also use canola oil)
2 Tbsp dried red pepper flakes
1 Tbsp peanut (or plan cooking oil for stir-frying)
1 Tbsp ginger (minced)
2 cloves of garlic (minced)
2 small shallots (thinly sliced)
1/2 each red (yellow and green bell peppers, cut into 1-inch pieces)
2 cups broccoli florets
3 green onions (scallions, cut into ½" pieces on the diagonal)
1 tsp finely ground Szechuan (Sichuan peppercorns)
1/2 Tbsp Shaoxing wine (or sherry)
1 Tbsp low sodium soy sauce
1/2 tsp sea or kosher salt
1/2 Tbsp honey
1 Tbsp sesame oil
1/2 Tbsp corn starch

Steps:

  • Combine shrimp marinade ingredients in a large bowl, add the shrimp, mix well and set aside.
  • Prepare hot chili oil by heating the oil in a sauce pan until it just starts to smoke, then pour the hot oil over dry chili flakes in a small glass or metal container. Let cool down then strain into a separate container. The hot chili oil can be prepared hours, even days in advance. If making ahead, let the chili flakes soak in oil for hours before straining - this will give you more flavor and heat.
  • Heat one tablespoon of peanut oil in a wok. Add the shrimp with the marinade and stir-fry, stirring frequently, until she shrimp just starts to turn pink, about 2-3 minutes. Do not overcook. Transfer the shrimp into a bowl and set aside.
  • In the same wok, heat another tablespoon of peanut oil. Add the ginger, garlic, shallots and one teaspoon (or more, see note) of hot chili oil. Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well.
  • Serve hot, as is or with a bowl of jasmine rice.

Nutrition Facts : ServingSize 1 g, Calories 297.3 kcal, Carbohydrate 21.5 g, Protein 26.8 g, Fat 13.3 g

SPICY SZECHUAN SHRIMP AND BROCCOLI



Spicy Szechuan Shrimp and Broccoli image

Spicy Szechuan Shrimp and Broccoli is a super easy way to enjoy this American Chinese takeout favorite at home and it's ready in just 15 minutes!

Provided by Rachel Farnsworth

Categories     Main Dish

Time 15m

Number Of Ingredients 12

1/4 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Asian chili garlic sauce
1 tablespoon freshly minced ginger
2-3 cloves crushed garlic
1/2 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1 teaspoon honey
1 tablespoon vegetable or canola oil
2 cups frozen broccoli florets (thawed)
1 pound jumbo shrimp (peeled and deveined)
1/4 cup sliced green onions

Steps:

  • In a small mixing bowl, whisk together water, soy sauce, chili garlic sauce, ginger, garlic, red pepper flakes, honey, and cornstarch.
  • Heat a wok or large skillet over high heat. Pour in cooking oil and add in broccoli and shrimp. Pour sauce over.
  • Toss and allow shrimp to cook until it turns pink. Turn off heat and stir in green onions. Serve hot.

Nutrition Facts : Calories 185 kcal, Carbohydrate 8 g, Protein 25 g, Fat 5 g, Cholesterol 285 mg, Sodium 1592 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SPICY SZECHUAN STIR-FRY



Spicy Szechuan Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon Szechuan peppercorns
Salt
1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips
2 tablespoons canola oil
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 cup onions, julienned
1 cup broccoli florets
1/4 cup green peppers, julienned
1/4 cup red peppers, julienned
1/4 cup yellow peppers, julienned
1 cup shiitake mushrooms, sliced
2 tablespoons thin soy sauce
1/4 cup dry sherry
1 tablespoon chile paste
1/4 cup scallions, cut thinly on the bias

Steps:

  • Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SZECHUAN BEEF WITH BROCCOLI RECIPE - (4.5/5)



Szechuan Beef with Broccoli Recipe - (4.5/5) image

Provided by taochavez

Number Of Ingredients 13

1 tablespoon peanut oil (or vegetable/canola oil)
1/2 teaspoon ground ginger
1 clove garlic, minced
1 cup broccoli florets, must be fresh to stir fry and not get soggy
4 ounces thin sliced stir fry beef
1 teaspoon chili paste
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon coarse ground black pepper
Pinch sesame seeds (option, for garnish)

Steps:

  • Make the Szechuan sauce by combining the chili paste, red pepper flakes, soy sauce, brown sugar, rice vinegar and sesame oil in a bowl (if you like a thick gooey sauce, add 1 teaspoon of corn starch to this mixture (mixed well with whisk!), it will thicken upon cooking). Set aside for later use. Wash fresh broccoli, break into pieces, and mince garlic clove. Slice thin stir fry beef into strips (I usually slice each piece in half) and sprinkle with salt and pepper. Set aside. Heat oil in a wok or large skillet over high heat. When the oil looks wavy but is not smoking (turn it down if it begins to smoke), toss in the chopped garlic and ground ginger. Stir and cook ("stir fry") for about one minute. Add the beef slices and stir fry until they are cooked through and no more pink juices are coming out (about 5 minutes). Remove the beef to a plate and add the broccoli florets. Stir fry the broccoli florets until they are slightly tender (about five minutes). The fat and juices from the beef will begin to brown on the bottom of the pan during this step. When the sauce is added next, it will deglaze the pan and bring up all of the flavor from the caramelized juices on the bottom of the pan. Return the beef strips to the pan with the broccoli florets and add the Szechuan sauce. Continue to stir and cook until most of the moisture has evaporated from the sauce (about 1-2 minutes). Serve over a bed of hot rice! (Garnish with sesame seeds and sliced green onions if desired).

SZECHUAN SHRIMP STIR FRY



Szechuan Shrimp Stir Fry image

Easy to make and tasty shrimp recipe that's ready in 20 minutes.

Provided by Rena

Categories     Main Course

Time 20m

Number Of Ingredients 15

1 ½ lb Raw Jumbo Shrimp (peeled and deveined)
1 Tbsp Sesame or Vegetable oil
2 Bell Peppers (different colors, chopped)
1 ½ Cup Snap Peas
6 Green Onions (sliced to 1.5-inch pieces, plus more to garnish)
1 Tsp Sesame Seeds
¼ Cup Reduced Sodium Soy Sauce
2 Tbsp Maple Syrup
2 Tbsp Rice Vinegar
2 Garlic Cloves (pressed)
2 Tsp Sriracha Sauce
½ Tsp Chili Flakes
½ Tsp Chinese Five Spice Powder
½ Tsp Ground Ginger Powder
½ Tbsp Cornstarch

Steps:

  • Start by making the Szechuan sauce. In a small bowl, whisk together all the ingredients, then set aside.
  • Heat oil in a large non-stick skillet over medium-high heat, then add veggies and stir fry for 3-4 minutes.
  • Stir in shrimp and continue to stir fry for 2 minutes, or until shrimp starts to curl.
  • Add in the Szechuan sauce and cook for 2-3 minutes more, until shrimp is fully cooked through and sauce thickens.
  • Sprinkle with chopped green onions and sesame seeds and serve. Enjoy!

Nutrition Facts : Calories 290 kcal, Carbohydrate 18 g, Protein 38 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 429 mg, Sodium 1929 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

SZECHUAN SHRIMP AND BROCCOLI



SZECHUAN SHRIMP AND BROCCOLI image

Categories     Shellfish     Dinner     Stir-Fry

Number Of Ingredients 13

1/4 cup Sweet chili sauce
2 tablespoons Reduced-sodium GF soy sauce
2 tablespoons Seasoned rice vinegar
2 cloves Garlic - minced
2 teaspoons cornstarch (optional)
1 teaspoon Sriracha
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Ginger - freshly grated
1 pound Shrimp - raw peeled and cleaned (tail on)
2 teaspoon Sesame oil (for stir-frying)
1/2 pound Broccoli - chopped
1/4 cup Green onion - chopped
1 teaspoon Sesame seeds

Steps:

  • 1. Thaw shrimp if using frozen.
  • 2. In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
  • 3. Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
  • 4. Add broccoli and stir fry for a few minutes until tender.
  • 5. Next add shrimp and cook for about 2-3 minutes.
  • 6. Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.
  • 7. Once fully cooked, shrimp will be pink, opaque and curled.
  • 8. Top with chopped green onion and sesame seeds.
  • 9. Serve alongside steamed quinoa or rice and top with additional red pepper flakes and soy sauce to season to taste. You can even add an optional drizzle of Sriracha to kick things up a notch or two!

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