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.
