Ingredients
The Stir-Fry:
1 lb large shrimp, peeled and deveined (tails left on)
1 large head of broccoli, cut into bite-sized florets
2 tbsp unsalted butter
1 tbsp vegetable oil
4 cloves garlic, minced
Freshly cracked black pepper to taste
The Glossy Sauce:
1/4 cup chicken or vegetable broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp honey or brown sugar
1 tsp cornstarch (dissolved in 1 tbsp cold water)
Instructions
Prep the Sauce: In a small bowl, whisk together the broth, soy sauce, oyster sauce, and honey. In a separate tiny cup, mix your cornstarch and water to make a smooth slurry. Set both aside.
Blanch the Broccoli: Bring a medium pot of salted water to a rolling boil. Toss in the broccoli florets and cook for just 60 to 90 seconds until they turn a vibrant, bright green. Drain immediately and shock in ice water to stop the cooking, keeping them crisp.
Sear the Shrimp: Melt the butter and vegetable oil together in a large skillet or wok over medium-high heat. Add the shrimp in a single layer. Season generously with cracked black pepper. Sear for 2 minutes per side until pink and opaque.
Toss and Glaze: Stir the minced garlic into the skillet with the shrimp and cook for 30 seconds until highly fragrant. Pour in the sauce mixture and bring it to a quick simmer.
Thicken and Serve: Add the drained broccoli florets back into the pan. Pour in the cornstarch slurry and toss everything rapidly for 1 minute. The sauce will instantly transform into the rich, glossy glaze seen coating the ingredients
