General Tso’s Shrimp with Jasmine Rice | New Soul Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Chef Jernard Wells
Ingredients
- 4 teaspoon canola or vegetable oil
- 8-10 broccolini florets, stalks trimmed and leaves discarded
- 1 cup small dice yellow onion
- 1 tablespoon minced ginger
- 1 pound large shrimp, peeled and deveined
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 teaspoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 1⁄4 cup light brown sugar
- 1⁄2 cup hoisin sauce
- 1 tablespoon dark soy sauce
- 1/3 cup rice wine vinegar
- 2 tablespoons cornstarch
- 1 tablespoon water
Instructions
- Set a wok over high heat and add 2 teaspoons of the Canola oil.
- Once the oil is hot, add the broccolini florets, the onions and the ginger to the wok. Sauté, stirring often until the onions start to wilt, about 2-3 minutes.
- Push the vegetables up around the sides of the wok and add another 2 teaspoons of canola oil as well as the shrimp. Season with salt and pepper and cook until the shrimp start to turn pink, about 2 minutes.
- Add the garlic and crushed red pepper flakes to the pan and cook, stirring for about 1 minute.
- Add the brown sugar, hoisin and rice wine vinegar to the wok and stir well to combine all the ingredients.
- In a small bowl, combine the cornstarch and water and whisk to make a slurry. Add the slurry to the wok and cook, until the sauce begins to thicken. About 1 minute.
- To serve, pour the shrimp over a bowl of steamed white rice.