With the Cuisinart® Stick Free Stir-Fry Pan, this meal is easy to cook and even easier to clean up.
1 large garlic clove, peeled
1/2 piece fresh ginger root, peeled
1/2 of a small jalapeño pepper, seeded
2 medium scallions, trimmed, in 1-inch pieces
3/4 pound broccoli, florets removed, stems cut to fit large feed tube
3 tablespoons reduced-sodium soy sauce
1-1/2 tablespoons dry sherry
2 teaspoons sugar
1/4 teaspoon sesame oil
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 teaspoons canola oil
3/4 pound medium shrimp, shells and veins removed (if using frozen shrimp, thaw and drain before use)
1/3 cup reduced-sodium chicken broth
2 teaspoons cornstarch
117 calories (23% from fat) • carb. 8g • pro. 14g • fat 3g • sat. fat 0g • chol. 86mg • sod. 421mg • calc. 65mg • fiber 2g
1. In a Cuisinart® food processor fitted with the metal blade, process garlic, ginger, jalapeño and scallions until finely chopped, about 20 - 30 seconds. Insert the 4mm slicing disc and place the broccoli stems in the large feed tube. Slice using medium pressure; reserve.
2. Using the metal blade, process soy sauce, sherry, sugar, sesame oil, black pepper and red pepper flakes until combined. Reserve.
3. Heat canola oil in a Cuisinart® Non-stick stainless 10-1/2-inch Stir-Fry Pan over medium-high heat. Add scallion/broccoli mixture and sauté until wilted, about 1 minute. Add shrimp and cook until shrimp is pink, about 1-1/2 minutes. Add broccoli florets and cook until barely tender, about 3 minutes. Add reserved sauce and bring to a boil.
4. Combine broth and cornstarch in a small bowl. Add to boiling sauce and cook until mixture thickens, about 1 minute. Serve immediately over rice.