Dinner · Korean · 15 min
Spicy Gochujang Shrimp and Broccoli Stir-Fry with Crispy Garlic and Toasted Sesame Rice
- Calories
- 913
- Protein
- 77g
- Carbs
- 102g
- Fat
- 24g
Ingredients
- 307.7 g shrimp
- 208.8 g broccoli
- 0.6929 tbsp avocado oil
- 0.6933 tbsp water
- 20.9 g gochujang paste
- 20.9 ml low-sodium soy sauce
- 10.3929 ml toasted sesame oil
- 90.5 g short-grain white rice
- 1.61 clove garlic
- 0.56 tsp toasted sesame seeds
Method
- 011. Cook the short-grain white rice according to package instructions until tender; keep warm.
- 022. In a small bowl, whisk together the gochujang, low-sodium soy sauce, and toasted sesame oil until smooth.
- 033. Heat 1/2 tablespoon of avocado oil in a wok or skillet over medium-low heat. Add the sliced garlic and cook, stirring, until golden brown and crispy (3-5 minutes). Remove with a slotted spoon to a paper towel, leaving the garlic-infused oil in the pan.
- 044. Increase heat to medium-high. Add the broccoli florets and stir-fry for 3 minutes. Splash with 1 tablespoon of water, cover briefly to steam-cook until tender-crisp, then remove or push to the side.
- 055. Add the remaining avocado oil and raw shrimp to the pan. Cook for 1-2 minutes per side until shrimp turn opaque and reach an internal temperature of 145°F (63°C).
- 066. Pour the gochujang sauce into the wok with the broccoli and shrimp. Toss continuously over medium heat for 1-2 minutes until heated through and well coated.
- 077. Plate the warm cooked rice, top with the stir-fried shrimp and broccoli, and garnish with the crispy garlic and toasted sesame seeds.
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