Spicy Shrimp and Broccoli

Spicy Shrimp and Broccoli

Chili puree with garlic heats up this snappy stir-fry.

Prep Time

20

Minutes

Total Time

28

Minutes

Makes

4

servings

1/2
cup water
1/4
cup sake, rice wine or Progresso® chicken broth (from 32-ounce carton)
1
tablespoon cornstarch
2
tablespoons hoisin sauce
1
tablespoon oyster sauce
2
teaspoons soy sauce
2
teaspoons chili puree with garlic
1
tablespoon vegetable oil
3/4
pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1
garlic clove, finely chopped
2
teaspoons finely chopped gingerroot
1 1/2
cups broccoli flowerets
1
medium bell pepper, cut into strips
4
medium green onions, cut into 1-inch pieces
1/3
cup peanuts
4
cups hot cooked rice
  1. Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
  2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add shrimp, garlic and gingerroot; stir-fry 1 minute. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
  3. Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with peanuts. Serve over rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
A hot 'n spicy sauce, chili puree is made from chilies, soybeans, salt, oil and garlic. It is used both as a seasoning and a condiment.
Purchasing
Shrimp are generally sold by number or "count" per pound, and that can be confusing because "counts" vary among suppliers and markets. Don't hesitate to ask your grocery store for clarification.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 405
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 2 g,),
  • Cholesterol 120 mg;
  • Sodium 640 mg;
  • Total Carbohydrate 58 g
    • (Dietary Fiber 4 g,
  • Protein 23 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 1 1/2 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.