dinner

Spicy Gochujang Shrimp and Broccoli Stir-Fry with Crispy Garlic and Toasted Sesame Rice

Name: Spicy Gochujang Shrimp and Broccoli Stir-Fry with Crispy Garlic and Toasted Sesame Rice
Ingredients: 18.3 oz (442 g) Shrimp, farm raised, raw, peeled and deveined; 6.9 oz (346 g) Japanese No1 Rice Cooked Rice; 6.0 oz (300 g) Broccoli, florets; 1.1 tbsp (30 g) Gochujang (Korean chili paste); 2.3 tbsp (30 ml) Soy sauce (low sodium); 0.8 tbsp (15 ml) Sesame oil; 2.3 cloves (12 g) Garlic, thinly sliced; 0.8 tsp (2 g) Toasted sesame seeds; 0.8 tbsp (15 ml) Neutral cooking oil (like avocado or canola)

Nutrition

865

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(9)

Shrimp, farm raised, raw, peeled and deveined18.3 oz (442 g)

Japanese No1 Rice Cooked Rice6.9 oz (346 g)

Broccoli, florets6.0 oz (300 g)

Gochujang (Korean chili paste)1.1 tbsp (30 g)

Soy sauce (low sodium)2.3 tbsp (30 ml)

Sesame oil0.8 tbsp (15 ml)

Garlic, thinly sliced2.3 cloves (12 g)

Toasted sesame seeds0.8 tsp (2 g)

Neutral cooking oil (like avocado or canola)0.8 tbsp (15 ml)

Instructions

Prepare the rice: Cook the Japanese rice according to package directions. Once cooked, fluff with a fork and set aside, keeping it warm.

Make the stir-fry sauce: In a small bowl, whisk together the gochujang, soy sauce, and sesame oil until smooth. Set aside.

Crisp the garlic: Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-low heat. Add the thinly sliced garlic and cook, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Be careful not to burn it. Remove the crispy garlic with a slotted spoon and set aside on a paper towel, leaving the infused oil in the skillet.

Stir-fry the broccoli: Increase the heat to medium-high. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until they are bright green and starting to become tender-crisp. You can add a tablespoon of water and cover for a minute to steam them slightly if you prefer them softer.

Cook the shrimp: Push the broccoli to one side of the skillet. Add the shrimp to the empty side and cook for 1-2 minutes per side, until they turn pink and opaque. They will finish cooking in the sauce.

Combine and sauce: Pour the gochujang sauce over the shrimp and broccoli. Toss everything together to coat evenly. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients, and the shrimp are fully cooked through.

Plate and serve: Divide the warm cooked rice between two bowls. Top generously with the shrimp and broccoli stir-fry. Garnish with the crispy garlic and toasted sesame seeds. Serve immediately.