Choppin’ broccoli…choppin’ bro-co-lie. Oven-roasted broccoli is crunchy, tender, and quite delicious. It’s easy to prepare and makes a great side dish with everything.
Broccoli is my favorite side dish. There are so many options for making this recipe. Add a little soy sauce and ginger and you have a lovely Asian side dish. Alternatively, add freshly squeezed lemon with parmesan and you have a Mediterranean side dish. And add crushed walnuts with raisins or cranberries and you have the perfect Holiday side dish. The possibilities are endless!
During the cold winter months, I have been craving shrimp and broccoli. I love the sweet and tangy flavors that would melt into your mouth. I recalled how easier it was to place a phone order from one of the local Chinese restaurants when I lived in New York City.
Please don’t get me wrong, I love living out here in a cabin in the woods. It’s that the restaurants out here are too far away, and they don’t deliver food.
I decided to create my version of shrimp and broccoli. With a little bit of experimentation, I found the right combination of simple ingredients. So far, I have been pleased with the results. This recipe is easy and brings back all the flavors of an elegant Chinese restaurant.
For the sauce: In a bowl whisk together soy sauce, chicken broth, white wine vinegar, ginger, garlic, brown sugar, and sweet chili sauce.
Heat olive oil in a large frying pan over medium heat. Add the chopped onions and cook until translucent.
Add the red peppers and broccoli. Stir for about 5 mins.
Remove the veggies and place in a bowl.
Add extra olive oil if needed. Add shrimps and stir for 10 mins.
Return the vegetables along with the shrimps.
Add and stir in the soy sauce mixture.
Serve immediately and garnish with sesame seeds, chopped peanuts, or scallions if desired.
Optional: Add mushrooms, snow peas, or water chestnuts if desired.