1/4 cup candy chili sauce
2 TBSP reduced-sodium GF soy sauce
2 TBSP seasoned rice vinegar
2 cloves of garlic, minced (approx. 1 tsp)
2 tsp cornstarch (non-obligatory!)
1 tsp Sriracha chili sauce
half of tsp crushed purple pepper flakes
half tsp freshly grated ginger
1-2 tsp sesame oil, for stir-frying
1 lb peeled and wiped clean shrimp, tail on
half of lb chopped broccoli
1/4 cup chopped inexperienced onion
1 tsp sesame seeds
Feeling fiery? Use extra Sriracha and pink pepper flakes to amp up the heat as favored
- Thaw shrimp if the usage of frozen.
- In a bowl, whisk together candy chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, crimson pepper flakes, and ginger. For a further thick sauce like the restaurants serve, add the non-compulsory cornstarch to the sauce and mix nicely. Set aside.
- Heat sesame oil in a big non-stick skillet or wok over medium-high warmth.
- Add broccoli and stir fry for a few minutes until soft.
- Next upload shrimp and prepare dinner for approximately 2-3 mins.
- Add your sauce and cook dinner for an extra 2-three mins until sauce bubbles and thickens.
- Once completely cooked, shrimp could be purple, opaque and curled.
- Top with chopped inexperienced onion and sesame seeds.
- Serve alongside steamed quinoa or rice and pinnacle with additional crimson pepper flakes and soy sauce to season to flavor. You may even upload an non-compulsory drizzle of Sriracha to kick things up a notch or two!
In a pinch you could sincerely use a pre-made Szechuan sauce if preferred. The home made sauce is just SO smooth and SO true that I opt to make my very own! I also love having control over what is going into the sauce. Plus it is deeeeeeelish!