INGREDIENTS

  • 4 cups broccoli florets
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon gingerroot (chopped fresh)
  • 1 teaspoon chili paste with garlic
  • 2 1/2 teaspoons sesame oil (toasted)
  • 4 scallions (thinly sliced)
  • 2 cups corn kernels
  • 1 lb large shrimp (peeled and deveined)

DIRECTIONS

  1. Place broccoli in a steamer, and gently steam over low heat until crisp-tender, about 4 minutes.Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water.
  2. Whisk the soy sauce, vinegar, brown sugar, ginger, and chile-garlic paste until the sugar has dissolved.
  3. Just before serving, heat a wok or large non-stick skillet over high heat.Add the oil.When it ripples, add the scallions, corn and shrimp.Stir fry for 2-3 minutes, or until the shrimp are opaque.Add the broccoli and soy mixture, and stir-fry until all the ingredients are coated with the sauce and heated through.