Shrimp and Broccoli (Easy Authentic Takeout Recipe!)

thewoksoflife.com

Lorene

12 sized 16 to 20 count shrimp

(or 12 ounces / 340 grams of whatever shrimp you have on hand; peeled, deveined, and butterflied)

10 ounces broccoli florets (285g)

½ cup low sodium chicken stock (120 ml, warmed)

¼ teaspoon granulated sugar (or brown sugar)

1 ½ tablespoons soy sauce

½ teaspoon dark soy sauce

1 tablespoon oyster sauce

½ teaspoon sesame oil

⅛ teaspoon white pepper

2 tablespoons canola oil

2 cloves garlic (chopped)

1 tablespoon Shaoxing wine

1 ½ tablespoons cornstarch (mixed with 2 tablespoons water into a cornstarch slurry)

Directions at thewoksoflife.com

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