Jasmine rice boiled in water with slices of ginger acquires a new, unusual flavor that blends perfectly with seafood. Serve it to broccoli shrimp in spicy garlic sauce. Shrimps and broccoli inflorescences individually fried in a pan and then mixed in a fabulous sauce based on chicken stock and ketchup, with the addition of purchased hot garlic sauce, oyster sauce and a small amount starch for thickening. Both seafood and broccoli are fried just a couple of minutes so that they remain pleasantly elastic and crispy and retained all the benefits. Nutritional value of one servings: (total 4) Calories 520, total fat one 6 g., saturated fat g., proteins 23 g., carbohydrates 69 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.6 kg large shrimp, peeled from shells and intestinal veins
- 350 gr broccoli inflorescences (about 6 tablespoons)
- 4 thin slices of freshly peeled ginger root + 2 tbsp. l chopped ginger
- 1.5 tbsp. jasmine rice
- 0.5 tbsp. lightly salted chicken stock
- 1/3 Art. ketchup
- 2 tbsp. l hot garlic sauce
- 1 tbsp. l oyster sauce
- 1 tbsp. l corn starch
- 1/4 Art. vegetable oil
Recipes with similar ingredients: shrimp, jasmine rice, cabbage broccoli, oyster sauce, garlic sauce, ginger root, ketchup, starch
Recipe preparation:
- In a medium-sized saucepan, mix 2 and 1/4 tbsp. water and pieces and ginger over high heat bring to a boil. Add rice and again bring to a boil. Cover, reduce heat to a minimum and cook until water is absorbed and rice is soft, about 18 minutes. Loosen the rice with a fork and cover.
- Meanwhile, in a measuring cup, mix the chicken stock, ketchup, spicy garlic sauce, oyster sauce, corn starch and 0.5 tbsp. water. In a large skillet with a non-stick coating on moderately over high heat, heat 2 tbsp. l vegetable oil. Add shrimp in two batches and fry until they become translucent, 1-2 minutes on each side. Shift to a large bowl.
- Put broccoli and 0.5 tbsp in a pan. water and cook stirring occasionally until broccoli becomes crisp-soft and water does not evaporate, about 3 minutes. Add to bowl with shrimp.
- Add the remaining 2 tbsp to the pan. l vegetable oil. Put chopped ginger and fry until golden brown, from 30 seconds to 1 minute. Pour in the finished sauce and simmer until thick. about 2 minutes. Add shrimp and broccoli and mix, when adding some water to make the sauce more liquid. Serve with rice.
