20-Minute Chinese Shrimp and Broccoli Stir-Fry
A classic Chinese stir-fry featuring tender shrimp, crisp broccoli florets, and sliced mushrooms tossed in a savory sauce made with chicken stock, soy sauce, and oyster sauce. The dish comes together quickly in a hot wok, with Shaoxing wine adding authentic depth and cornstarch creating a glossy sauce that clings to every ingredient. Perfect for weeknight dinners when you want restaurant-quality Chinese food at home.
Ingredients
- 12 ounces shrimp, peeled, deveined
- 10 ounces frozen broccoli florets, thawed
- 3 mushrooms, sliced
- ½ cup chicken stock
- 1 ½ tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- ⅛ teaspoon white pepper
- 2 tablespoons oil
- ½ teaspoon red pepper flakes
- 1 clove garlic, smashed
- 1 tablespoon Shaoxing wine
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
Instructions
- 1
Mix chicken stock, soy sauce, oyster sauce, sesame oil and white pepper and set aside
- 2
Heat wok over high heat
- 3
Pour oil around perimeter of wok, stir in garlic and red pepper flakes
- 4
Add broccoli, shrimp and mushrooms
- 5
Heat and add Shaoxing wine
- 6
Add chicken stock mixture
- 7
Bring sauce to a boil
- 8
Mix cornstarch and water in small bowl
- 9
Stir in cornstarch mixture once everything comes to a boil
- 10
Cook until sauce thickens and clings to shrimp and broccoli
Tips
Use the highest heat setting on your stove and ensure the wok is smoking hot before adding oil for proper stir-frying technique
Have all ingredients prepped and sauce mixed before starting to cook, as stir-frying happens very quickly
Don't overcrowd the wok - cook in batches if doubling the recipe to maintain high heat
Good to Know
Refrigerate leftovers for up to 2 days. Reheat gently in wok or microwave.
Sauce can be mixed and shrimp can be cleaned up to 4 hours ahead. Cook just before serving.
Serve immediately over steamed rice or noodles while hot and sauce is glossy.
Common Mistakes
Don't add cornstarch mixture until sauce is boiling to avoid lumps
Avoid overcooking shrimp to prevent them from becoming rubbery
Substitutions
cut into florets, blanch briefly
FAQ
Can I use fresh broccoli instead of frozen?
Yes, cut into florets and blanch for 2-3 minutes until bright green before stir-frying. Fresh broccoli will have better texture than frozen.
What if I don't have Shaoxing wine?
Substitute with dry sherry or rice wine vinegar. You can also omit it entirely, though it adds authentic Chinese flavor depth.
How long will leftovers keep?
Store in refrigerator for up to 2 days. The sauce may separate slightly, so stir well when reheating gently in wok or microwave.