Shrimp and Broccoli Stir Fry

I may be a food blogger but I still don't feel like have this whole meal planning thing down 100% of the time.  Even if I know what I SHOULD be eating, sometimes I need a little motivation and direction when it comes to planning dinners. I can't tell you how many times I've wandered around the grocery store aimlessly looking for dinner inspiration instead of doing my meal planning ahead of time.   I'll be the first to admit that the occasional kick in the pants helps to get me back on track.  And who better to give me the proverbial kick in the pants than my own family?  

I'll admit that I've slacked off on the meal planning since our youngest went off to college last Fall.  It's way easier to "wing it" at dinner time when it's just the two of us than when I was cooking for 3 or 4. 

​My wonderful husband has recently jumped on the fitness bandwagon and started exercising and trying to eat healthier.  What better motivation to plan nutritious meals than a husband who's trying to eat healthier?  If I'm being perfectly honest, we could both use a little fitness boost.

With my new found motivation, I'm sticking to a diet of lean meats, fish and lots of vegetables for our dinners this week. 

​I feel like stir fry is a great way to incorporate more vegetables into our diet.  I'm not a huge fan of Chinese take out food but I do like at home Asian cooking.  I like to have the flexibility to modify sauces and salt to make my Asian meals as healthy or unhealthy as I wish. 

Shrimp and Broccoli Stir Fry
1 pound peeled shrimp
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup + 2 Tablespoons 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
1 Tablespoon fresh ginger, grated
2 cloves garlic, minced
​

Combine shrimp, sugar and salt.  Let stand at room temperature for 30 minutes. 

Whisk together 1/3 c. sherry, oyster sauce, soy, chili-garlic and vinegar. 

Whisk together 2 T. sherry and cornstarch. 

Heat 1 T. oil in skillet.  Add broccoli and 2 T. soy mixture. Cover and cook 4 minutes. 

Uncover and cook 2-3 minutes longer.  Transfer to a bowl. 

Add 1 T. oil, ginger and garlic.  Cook 1 minute.

Add sherry sauce and shrimp.  Bring to a simmer.  Reduce heat, cover and cook until shrimp are cooked through. 

Stir in cornstarch mixture.  Increase heat to high and cook 1 minute until thickened. 

Return broccoli to skillet and toss to coat.  

Serve with white or brown rice. 

This shrimp and broccoli stir fry is perfect for our healthy eating plan.  Fresh shrimp, lots of broccoli in a really tasty, gingery sauce makes this a great dinner for anyone.  The best part about any stir fry is that you can substitute just about any lean meat or vegetables that suit you.  Make this your own.

​Ciao!

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