In the embrace of spring, when the warmth unfurls the petals and the kitchen becomes a haven of new beginnings, a dish like Sautéed Broccoli and Shrimp emerges as the epitome of nutritional elegance. This dish, beloved in my kitchen, is a tapestry woven with vibrant colors and infused with the essence of freshness. It is a culinary delight that I cherish deeply, a blend of the earth’s bounty and the sea’s treasures.
Ingredients: The Canvas of Taste:
- Broccoli, cut into small florets: 1/2 piece
- Fresh shrimp, peeled: 1 box
- Fresh black fungus (wood ear mushrooms): A small handful
- Carrot, sliced: 1/2 of a small root
- Green onions, finely chopped: 3
- Garlic, minced: 1 clove
- Light soy sauce: 1 tablespoon
- Salt: 1/2 tablespoon
- Oyster sauce: 1 tablespoon
- Chicken bouillon powder: 1/2 tablespoon
- Cornstarch mixed with water: 2 tablespoons
The Art of Stir-Frying: Crafting Sautéed Broccoli and Shrimp:
- Begin by boiling water seasoned with a spoonful of salt and cooking oil.
- Blanch the broccoli, black fungus, and carrots until al dente.
- After blanching, drain the vegetables and set them aside.
- Heat oil in a separate pan, then sauté the green onions and garlic until aromatic.
- Introduce the shrimp to the pan.
- Stir-fry until the shrimp turn pink and opaque.
- Add the blanched vegetables to the shrimp.
- Season with light soy sauce, salt, and oyster sauce.
- Drizzle the cornstarch mixture over the ingredients and stir-fry vigorously on high heat.
- Just before serving, sprinkle chicken bouillon powder and toss everything until well combined.
The dish that stands before you is not just a meal; it is a celebration of flavor and health. Each bite offers the crunch of broccoli, the succulence of shrimp, and the subtle earthiness of black fungus, all tied together with a savory sauce that sings with umami.