Everyone loves a meal that comes together in no time – especially when we’re all still busy adjusting to our “new normal.” The beauty of this dish, in particular, is that it combines both speed and comfort for a Chinese takeout classic you’ll want to make on repeat. Packed with succulent shrimp and crispy veggies, you really can’t go wrong.
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Heat vegetable and sesame oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often, about 1 minute. Add garlic and shrimp and cook for 1 minute.
Add chili flakes, 1 Tbsp of oyster sauce and broccoli. Cook for 3 minutes, stirring often. Add rice wine vinegar and toss to combine.
Continue to cook until broccoli is tender-crisp and shrimp is pink, about 2 minutes.
Drizzle with remaining oyster sauce before serving. Serve with rice, if desired.