Chinese-American · main

Shrimp and Broccoli Stir-Fry

Shrimp and Broccoli Stir-Fry reads umami 8.4, salinity 6.6 and richness 5.3 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 9 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.8 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 8.4 · Salinity 6.6 · Richness 5.3 · Marine & Briny 5.1 · Sweetness 4.2 · Allium 3.5 · Nutty 3.2 · Sourness 2.9 · Funk & Ferment 2.6 · Warm Spice 1.9 · Fruity 1.7 · Herbaceous 1.3 · Bitterness 1.3 · Floral 1.2 · Earthy 1.1 · Citrus 0.8

What's in it (16)

• shrimp — 680 g
• salt — 3 g
• cornstarch — 15 g
• low-salt chicken broth — 79 g
• soybean soy sauce — 44 g
• oyster sauce — 15 g
• rice wine vinegar — 11 g
• dark sesame oil — 5 g
• granulated sugar — 4 g
• vegetable oil — 41 g
• broccoli florets — 454 g
• red bell pepper — 100 g
• garlic — 12 g
• ginger — 15 g
• green onions — 330 g
• white rice — 177 g

Time & effort: about 9 min · effort: involved

Nutrition (per 100 g, engine-estimated): 97.9 kcal, 7.2 g protein, 2.9 g fat, 11.5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the shrimp dry and toss in a bowl with 1/4 teaspoon of the salt and 1 teaspoon of the cornstarch; set aside while you prep the vegetables and sauce.
2. Whisk the chicken broth, soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and remaining 2 teaspoons cornstarch together in a small bowl until smooth; set the sauce aside.
3. Heat 1 tablespoon of the vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the broccoli and remaining 1/4 teaspoon salt and stir-fry until the florets are bright green and just starting to char at the edges, 2-3 minutes.
4. Add the bell pepper and 2 tablespoons water, cover, and steam until the broccoli is crisp-tender (a knife slides in with slight resistance), 2 minutes. Uncover and let any remaining water cook off, about 30 seconds, then transfer the vegetables to a plate.
5. Add the remaining 2 tablespoons vegetable oil to the wok and heat until shimmering. Add the shrimp in a single layer and sear undisturbed until pink and lightly browned on the first side, about 1 minute.
6. Flip the shrimp and add the garlic, ginger, and green onion whites; stir-fry until the shrimp are opaque throughout and the garlic is fragrant, 1-2 minutes.
7. Return the broccoli and bell pepper to the wok. Re-whisk the sauce, pour it in, and stir-fry until it bubbles and thickens enough to coat the back of a spoon, about 1 minute.
8. Remove from heat, scatter the green onion tops over the top, and serve immediately over the rice.

Dishes with a similar flavor shape

• Glossy Shrimp and Vegetable Udon Stir-Fry — Japanese
• Shrimp Teriyaki Stir-Fry — Japanese
• Shrimp Lo Mein — Chinese-American
• Salmon Teriyaki Bowl — Japanese
• Shrimp Fried Rice — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.