Ingredients
Equipment
Method
- Cook rice according to package directions.
- Prepare the shrimp (peel and devein if not already done), chop the spring onions (I used the green and white parts), and cut the broccolini into bite-size pieces.
- Heat the olive oil in a deep frying pan or wok.
- When the oil is hot, add the shrimp and cook for about a minute, stirring constantly. Remove shrimp and set aside.
- Add the garlic, peas, broccolini, red pepper, spring onions, soy sauce, and hoisin sauce. Cook for a few minutes until the vegetables reach the tenderness you like, stirring often.
- Add the shrimp back in and mix everything together.
- Serve immediately over a bed of rice. Add salt & pepper if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve the texture.
Freezing: You can freeze the cooked dish, but it’s best to do so without the rice. It can last up to two months in the freezer.
Pairing: This dish pairs wonderfully with steamed jasmine rice or quinoa for a healthy twist.
Serving Size: Don’t hesitate to double the recipe if you’re cooking for a crowd; it scales perfectly!
Herb Garnish: Consider garnishing with fresh cilantro or sesame seeds for an added layer of flavor and a pop of color.