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Teriyaki Shrimp and Broccoli
Ingredients
20 to 24 Cooked Frozen Large Shrimp, thawed
4 to 5 cups of Broccoli Florets
1 medium Yellow Onion coarsely chopped
Garlic Salt
Black Pepper
Olive Oil
For the Sauce
1/4 cup Teriyaki Sauce
1/4 cup Dry Sherry (e.g. Amontillado)
1 tsp minced Garlic
1/2 tsp grated (or minced) Ginger
2 tsp Cornstarch
1 tblsp Honey
2 tblsp Apple Cider Vinegar
Directions
In a small bowl wisk together all Sauce ingredients until well blended.
Add Olive Oil to wok (or large skillet) on medium heat.
Add chopped Onions and stir-fry until translucent and tender; season with Garlic Salt.
Add Broccoli and continue to stir-fry until Broccoli is tender-crisp. (If the veggies start to burn, add a 1/4 cup of water while stir-frying.)
Give the Sauce a quick stir, then pour into Wok; bring to a boil
Season thawed Shrimp with Garlic Salt and Black Pepper; then add to Wok; continue to stir-fry for 2 or 3 minutes until Shrimp is heated through and Sauce has thickened.