When I was little, the only thing I would order from any American-Chinese Restaurant was Beef and Broccoli. I didn't want Sweet and Sour anything, Ribs, or Orange Chicken, just a big plate of Beef and Broccoli! (I still love it these days, but I'm a bit more adventurous now.) Now that I live in the mountains, without any really means of a Restaurant like the one down the street when I was little, and I'm trying to eat healthier, I haven't had my favorite dish in a long time. So, this past week I tried to replicate the same taste of my childhood favorite, but with a couple of my new favorite ingredients, and I have to say I succeeded! The taste is a bit lighter, yet I think it still has the same flavor. I've also adapted the recipe to be spicy with Kimchi, as well as the regular kind with Broccoli. Now, let's get to cooking!
Yield: 2 Servings (or 1 very large serving if you're especially hungry)
You will need:
- 1 Large Frying Pan
- A Wooden Spoon or Chopsticks, for stirring
- A Sharp Knife
- A Metal Spoon
- A Cutting Board
- A Small Bowl
- 1 Cup Broccoli (You can use pre-cut and skip the first step if you want)
- Or 1/2 Cup Kimchi (Cabbage)
- 1 Zucchini
- 10 Large Shrimp (I used pre-cooked and frozen, you can also use raw)
- 1 Inch Knob of Ginger
- 1-2 Garlic Cloves
- 2 Tablespoons Sesame Oil
- Salt and Pepper
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 1/2 Tablespoons Soy Sauce
- Black Sesame Seeds (Optional)
The first thing you need to do is prepare all of the ingredients ahead of time! Because this is a Stir Fry, it's done quickly over high heat, and everything has to be ready go at the right times.
If you aren't using pre-cut Broccoli, you'll need to go through these steps. Otherwise, just rinse them really well. Personally I prefer using whole florets because I like the thick stem part, as well as the leafy tips. Use your knife to peel off the outer layer of skin from the stem, removing the little leaves. Slice the stem part vertically into thin pieces until you get near the top. Cut the top of the Broccoli into bite sized pieces. If you're using Kimchi instead of Broccoli, just remove the right amount from the jar and set it aside.
Next, slice the Zucchini diagonally into thin pieces. I also cut each slice in half afterwards, but you can leave it in larger pieces if you want.
Next, peel and slice your Ginger. This is where the metal spoon comes in, because it peels the Ginger easily and saves a lot of the flesh. Plus you don't risk cutting yourself as much compared to using a knife or peeler. You want to slice it into thin strips, and then "rough mince" it. They don't need to be super fine, just chopped enough to get the flavor. Also, mince your Garlic as fine as possible (For some reason the picture of the Garlic didn't come out).
Next, peel and clean your Shrimp. Make sure to get the tail completely off, sometimes you can't see it but you'll definitely feel it if you bite into it! De-vain and rinse them off well, and place them in the small bowl. Add the Garlic Powder to the Shrimp, and set aside.
Heat your frying pan to Medium-High and add the Sesame Oil, Garlic, and Ginger to the pan. Once they all start to simmer, get ready to add your other ingredients.
Once the pan is nice and hot, add the Vegetables (Either Kimchi or Broccoli and the Zucchini) and the Onion Powder to the pan. Cook until the Broccoli changes to a darker green, and the Zucchini starts to get a brown sear on it. (About 3-5 Minutes)
Since Shrimp cooks so fast, and there's always the danger of overcooking and making it tough, this is added to the pan last. Add in the Shrimp, Salt and Pepper to taste, and Soy Sauce to the pan. Turn off the burner and mix together all of the ingredients for another 3-5 Minutes.
Transfer the mix to a plate, either plain or with a bed of rice, and dress with the Sesame Seeds and it's ready!
I made the regular version with white rice, and I used some Farro and Brown Rice when I ate the Kimchi version.
There it is, an easy, delicious Stir-Fry for your eating pleasure! I really love this stuff and have an addiction to it these days! If you want to stretch out the recipe and just give smaller portions to 3-4 people, you can do that as well. Although the process is so similar, the Kimchi and Broccoli versions taste really distinct, so I would suggest trying it both ways! I hope you're able to try this out soon, and enjoy it as much as I do!
Enjoying the Noms of their labor,