Oyster Sauce Broccoli Shrimp (蠔油西蘭花蝦, Hou4 Jau4 Sai1 Laan4 Faa1 Haa1)

This dish is an easy to make shrimp dish using oyster sauce and broccoli. I found a method to make shrimp crunchy in dishes, like those found at Chinese restaurants. The method can be found at: How to make shrimp crunchy? | Easy Delicious Recipes: Rasa Malaysia. I modified the method to also marinade the shrimp overnight and omitted the egg whites. I also precook the broccoli florets in the microwave to reduce the stir frying time in the wok.

Enjoy!

Ingredients

1 lb.	500 g.	Prawn or shrimp meat (蝦仁, haa1 jan4)
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
1 Tbs.	15 ml.	Tapioca starch (木薯澱粉, muk6 syu4 din6 fan2)
1 Tbs.	15 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Broccoli florets (西蘭花, sai1 laan4 faa1)
10	10	Dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces on the diagonal
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Lee Kum Kee brand Premium Oyster Sauce (蠔油, hou4 jau4) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

 

Equipment

		Garlic press
		Covered microwave-safe bowl
14 in.	35.5 cm.	Wok or pan

 

Lee Kum Kee Brand
Premium Oyster Sauce
(蠔油, hou4 jau4)

Preparation Instructions

1. If using frozen prawn or shrimp, thaw in a covered container overnight in the refrigerator. Shell and devein the shrimp, and place the shrimp back into the covered container. Submerge the shrimp with water and some ice, and add the baking soda for 30 minutes. Discard the water and wash the baking soda from the shrimp.
2. Marinate the shrimp overnight with the ginger crushed in a garlic press, tapioca starch, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In the USA, the names prawn and shrimp are used interchangeably, with prawn usually meaning a large shrimp; either will work in this dish. Take the shrimp out of the refrigerator at least one hour before cooking.
3. Pour boiling water over the dried Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour. Remove the Shiitake mushrooms from the rehydration liquid, remove the stems, and cut them into ½-inch (15 mm.) pieces. Reserve the rehydration liquid for later use in the cooking process.
4. Wash and separate the broccoli into individual florets, and place into a covered microwave-safe bowl. Ideally the bowl will have a cover, but plastic wrap can be used if a cover doesn’t exist.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Wash and cut the green onions into ½-inch (15 mm.) pieces on the diagonal.
7. Prepare and mix the sauce in a small bowl: add the Lee Kum Kee brand Premium Oyster Sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Microwave the broccoli florets in the covered microwave-safe bowl using the high setting for 2-3 minutes. The broccoli should still be slightly crunchy after microwaving and not mushy (microwaved too long). The amount of time to microwave the broccoli will depend upon the strength of the microwave oven. Precooking the broccoli in the microwave will reduce the time needed to stir fry the broccoli in the wok.
2. Heat a wok or pan over high heat before adding oil. Add the shrimp to the wok in a single layer on the bottom and stir fry until the shrimp just turn pink. The shrimp should look undercooked. You may have to cook the shrimp in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the shrimp to a bowl.
3. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry the mushrooms and then transfer them to the bowl with the shrimp.
4. Reheat the wok over high heat before adding oil and then the broccoli florets. Stir fry the broccoli florets to brown them. Add the bowl with the ginger and garlic mixture to the wok, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant. Add the green onions and the contents of the bowl with the shrimp back into the wok, and stir fry all the ingredients together.
5. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some of the mushroom rehydration liquid to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.