Shimp and broccoli Stir Fry

Serves: 4 hungry people or 2 normal bears (with leftovers for the next day)

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Bear Hands (author): This is a recognisable dish to most but did you know it was so easy to make?

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Hubby Bear (eater): A big pile of veggies is always a hit with my. Bear Hands keeps the veggies crispier for us, but when we make it for our parent, we cook it longer. They like mushier veggies, and maybe you do to! So, do whatever you and your guests will like

If you can pour ingredients in a pan and stir with the other one then this dish will certainly not elude your talents whatever the level they’re at. Learn it and teach everyone you know—the sort of thing one prepares on a busy evening yet still feels rather pleased to present at the table, “better than take out” they’ll all say. If you don’t like shrimps substitute your favourite protein, it’s a versatile and forgiving stir fry. The aburage, lightly crisped and tucked among the vegetables, lends an unexpected richness that turns a familiar pairing into something just a bit more interesting.

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Shrimp and Broccoli Stir Fry

Yield: 4 generously

Author: Bear Hands

Shrimp and broccoli may seem like an unassuming pairing, but dishes such as this have a way of quietly teaching the fundamentals of good cooking. Heat applied quickly, vegetables left lively rather than exhausted, seasoning added with a thoughtful hand and to your loved ones preferences - simple ingredients plus common applications often lead to the richest outcomes. There are many versions of shrimp and broccoli in the world and this is mine, I hope you and your family enjoy some today!

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Ingredients

• 2 lbs jumbo shrimps, peeled and deveined
• 2 large heads broccoli, cut into generous florets
• 2 large red bell peppers, cut into bite-sized pieces
• 1 large Maui sweet or Vidalia onion, cut into bite-sized pieces
• 1 packet aburage (fried tofu skins), cut into pieces roughly the size of the vegetables
• (if your’e unable to source aburage, fried tofu pieces make a marvelous substitute.)
• 1 teaspoon onion powder
• Shoyu, to taste
• Freshly ground black pepper, to taste. note: the more the better in the case of this dish.
• Neutral oil, for stir-frying
• A note on garlic:
• I don’t frequently, if at all, use garlic as I find it irritates my allergies but I understand that it’s a very popular seasoning so I enthusiastically invite you to make use of as much as you feel appropriate in this and any dish you take advice from myself on.

Instructions

1. Step 1 – Cook the shrimps
2. Heat a large skillet or wok over high heat with a splash of oil. Cook the shrimps in even batches, stir-frying just until they turn pink and opaque. Remove and set aside to use later.
3. Step 2 – Begin the broccoli
4. Add a little more oil if the pan seems dry, then introduce the broccoli. Stir-fry for about 1 minute, until the florets begin to brighten and take on a slight sheen of heat. Add a modest splash of shoyu and the onion powder, stirring well to coat.
5. Step 3 – Steam briefly
6. Cover the pan for about 1 minute, allowing the broccoli to steam slightly. This softens the stems while preserving their pleasant bite.
7. Step 4 – Reintroduce the shrimps
8. Remove the lid and continue cooking over high heat. Return the shrimps to the pan and stir fry gently to combine. Adjust the shoyu as needed.
9. Step 5 – Add the aburage
10. Fold in the pieces of aburage, stirring so they absorb a little of the savory sauce.
11. Step 6 – Finish with the remaining vegetables
12. Add the red peppers and onion pieces. Stir well and cook just briefly—long enough to warm them through but not so long that their color and freshness fade. we enjoy a strong onion flavour so I leave them quite raw for our homes tastes.
13. Step 7 – Season and serve
14. Turn off the heat and finish with a generous amount of freshly ground black pepper—more than you might expect, as it brightens the entire dish.
15. Serve family-style alongside your favourite rice or noodles, which will happily soak up the savory juices.

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