we have food at home.

~ingredients:

• 1 lb shrimp
• shrimp marinade:
  • 1 tbsp oil
  • 2 tsp corn starch
  • 1/2 tsp salt
  • 1/2 tsp white pepper 
• 2 medium-large broccoli heads
• 4 cloves garlic
• 1 tbsp shaoxing wine
• sauce:
  • 1 tbsp oyster sauce
  • 2 tsp corn starch
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 1/2 cup chicken stock
  • 1 tsp sesame oil

~instructions: 

1. If using head-on shrimp, peel and devein.
2. Marinade the shrimp with the above listed marinade ingredients and set aside for 10 minutes.
   • Note: Do not marinate for too long, so marinate only when you’re ready to cook. 
3. Chop the broccoli into smaller florets, and mince your garlic. 
4. Bring a pot of water to boil, and blanch the broccoli for 3 minutes. We want the broccoli to be 80% cooked, it’ll finish cooking later in the wok. Drain and set aside. 
5. Mix together the sauce ingredients, set aside.
6. Heat up your wok on medium-high heat, and add 1 tbsp of oil. Once the wok starts to smoke, add in the shrimp and garlic. Sear on one side for a minute before flipping. 
7. Add in a splash of shaoxing wine, and cook the shrimp about 80% of the way, before adding in the broccoli.  
8. Stir the broccoli and shrimp for 30 seconds, then add in the sauce mixture (give the sauce a good stir before adding, as the corn starch has most likely settled) 
9. Stir-fry for another minute, and turn off the heat. The sauce will have thickened, and everything else should be cooked through. 
10. Serve over rice, and enjoy!