General Tsos Shrimp N Broccoli Recipes

GENERAL TSO'S SHRIMP RECIPE - (3.8/5)

Steps:

• Combine stock, soy sauce, vinegar, hoisin, chili paste, sesame oil, sugar, and cornstarch in a small bowl and mix with a fork until blended and smooth. Heat oil in a large wok over high heat until smoking. Add garlic and ginger and stir fry until fragrant, about 15 seconds. Immediately add whole chilies and shrimp and toss to combine. Add sauce and simmer, stirring constantly, until thickened into a thick glossy glaze. Transfer contents immediately to a hot plate and serve with steamed rice.

GENERAL TSO'S SHRIMP WITH BROCCOLINI

Steps:

• Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.
• Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.
• Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
• Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.

GENERAL TSO'S SHRIMP 'N BROCCOLI

Steps:

• 1. In a skillet over medium-low heat, combine garlic, soy sauce, vinegar, sugar, ketchup, and mustard. Bring to a boil and turn off heat. Steam broccoli until tender in a large pot fitted with a rack
• 2. Meanwhile, in a medium mixing bowl, season shrimp with salt and pepper. Dredge shrimp in cornstarch
• 3. Preheat a large skillet over medium-high heat with 1/2" of oil and cook shrimp until golden and cooked through. Spoon sauce over shrimp and stir-fry until slightly caramelized. Serve on top of steamed broccoli and garnish with sesame seeds

FRESH AND EASY GENERAL TSO'S CHICKEN WITH BROCCOLI

Steps:

• Preheat the oven to 375 degrees F.
• On a foil-lined baking sheet, toss the chicken chunks with 2 tablespoons cornstarch. Spread the cubes out and bake until they're cooked through, about 12 minutes.
• Meanwhile, in a medium saucepan, heat the oil, garlic, and ginger on medium for 2 minutes, stirring often. Add the broth, soy sauce, hoisin, vinegar, honey, plus the sriracha and simmer 3 minutes.
• Whisk the remaining cornstarch into 2 tablespoons water; add that and heat until the mixture has thickened, about 30 seconds.
• Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli and over brown rice.

GENERAL TSO'S CHICKEN AND SHRIMP

Steps:

• In a large bowl combine the cornstarch and beaten eggs. Mix well to create a batter. Add the shrimp and chicken and coat well.
• In a small bowl combine rice vinegar, soy sauce, sugar, the white parts of the scallion, and cornstarch. Mix well and set aside.
• Add oil to wok and heat to 375 degrees. Add shrimp and chicken to the wok in batches and cook untill shrimp are white and chicken is not pink. Remove with a slotted spoon and set aside.
• Add crushed red peppers to the oil remaining in the wok and stir fry for about 30 seconds. Return the shrimp and chicken to the wok and stir fry for a minute or two.
• Add sauce mixture to the wok and stir until the sauce becomes thickened and coats the shrimp well. Garnish with the green parts of the scallions.
• Serve with broccoli and white rice.