Every so often, a good stir-fry hits the spot. The trick is to get the flavors right. You can’t skimp out on this part because it makes all the difference between something that’s highly enjoyable to eat, versus something that’s easily forgettable.
Today’s recipe comes from a cookbook Laura recently purchased. It’s not really even worth mentioning the cookbook because I changed things up so much. To give you an indication of how much, let’s just say the original title was Ginger Beef & Mushroom Stir-Fry. Not only did I switch out the beef for shrimp, I also changed the entire cooking process. As I said to Laura, “Some cookbooks are good at finding neat ingredients, while other focus more on technique. I lean towards the technique side.” Really, I can pull so much flavor out of a carrot and an onion, it’s not even funny. So, given the chance I had last night, I decided to tear her recipe apart and create my own. You’ll find it below.
As far as stir-fries go, this is pretty tasty. The broccoli and mushroom take up the majority of it, with the shrimp coming in a close third. The broth is what ties the entire dish together. If you’re into some sort of bedding, as we are, please go ahead and prepare some white or brown rice to add this stir-fry to. It’ll only make it better.
1 Pound Shrimp, Medium to Large
1 Pound Broccoli Crown, Cut into Florets
1 Medium Sized Sweet Onion, Chopped
1 Pound Mushrooms, Cut into Quarters
1 Cup Vegetable Broth
1/4 Cup White Wine Vinegar
1 Teaspoon Ground Ginger
2 Teaspoons Garlic, Minced
2 Tablespoon Regular Olive Oil
Regular Table Salt
Ground Black Pepper
While preparing this dish, focus more on the cooking method than the estimated times I give down below. Since the time varies to, for example, brown some onions, think about how soft the onion is as opposed to some strict instruction. As I cook more and more, I’m realizing that it takes far longer then “two minutes” to soften up broccoli and far longer than “five minutes” to brown mushrooms. No matter how much stove tops vary, no place in the world can you follow a recipe word for word and expect to get the results you desire. Go with your gut and cook things until the look and feel just right.
Marinade the Shrimp
In a medium sized bowl, add the broth, vinegar, ginger and garlic and whisk well. Then, add in the, defrosted, if frozen, shrimp and let marinade for 30 minutes in the refrigerator.
Cook the Onion, Broccoli & Mushroom
Warm a large skillet over medium heat. Add 1 tablespoon of olive oil. When the pan is to temperature, add in the chopped onion and cook, while stirring, for about 5 minutes. The goal is to just soften the onion.
After that, add in the mushrooms and the broccoli.
Cover the skillet for about 5 minutes. This will generate steam, which will break down the raw broccoli and mushrooms. Once the mushrooms begin to soften, you can remove the cover and stir as you continue to cook. Keep going until you see both of these new ingredients begin to wilt. This will take around 10 more minutes.
Cook the Shrimp
Warm another large skillet over medium heat and add 1 tablespoon olive oil. Then, when the pan is to temperature, carefully scoop the shrimp out of the bowl, reserving the marinade for later. Add the shrimp to the skillet and cook for about 5 minutes or until each one is opaque.
Add Shrimp & Marinade to Vegetable Skillet
Keeping the vegetable skillet on medium heat, add the cooked shrimp and the reserved marinade to it. Stir well and bring the liquid to a simmer. This will only take a few minutes. When things begin simmering, turn off the heat. Add salt and pepper to taste.
The Final Stir-Fry
This is a very straightforward dish to prepare, but it can put a lot of smiles on a lot of faces. I really enjoyed it. Divide the finished stir-fry between 4 bowls and serve.
If you give this recipe a try, please let me know about your results by leaving a message in the comment section below. Thanks for reading!
D. Rob. says
I made the recipe tonight. It was very good. I did not put added salt in it as I thought the broth would be enough. I think it would benefit from say 1/2 – 1 tsp (or maybe more) of salt or soya sauce. Kudos to you for both pursuing what you like and being brave enough to offer it to the universe. I am envious that you are involved in both growing and designing recipes as well as your online course and time with the culinary group. You have a talent and those of us out here appreciate your work. Thanks for developing and sharing this healthy, tasty, quick recipe.
Jay Gaulard says
Hi D. Rob.,
Thank you so much for the comment. I think this ranks as the best one we’ve ever gotten. I appreciate the fact that you took the time to write and thank you for the suggestion regarding the salt.