1 tablespoon toasted sesame seeds, plus more for serving
3 tablespoons canola oil
1 pound peeled and deveined large shrimp (raw)
1 bunch scallions, sliced
2 cloves garlic, chopped
1 tablespoon grated fresh ginger (from a 2-inch piece)
1 small fresh red chili, finely chopped
1 large bunch broccolini, cut into 2-inch pieces (about 10 ounces)
¼ cup rice vinegar
¼ cup soy sauce
Sat fat 1g
How to Make It
Cook the rice according to the package directions. Stir in the sesame seeds.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2 to 4 minutes. Transfer to a plate; reserve the skillet.
Add the remaining 2 tablespoons of oil to the reserved skillet. Add the scallions, garlic, ginger, and chili. Cook, stirring often, until the scallions are tender, 3 to 4 minutes. Add the broccolini and ½ cup water. Cook, stirring occasionally, until the broccolini is crisp-tender, 3 to 5 minutes.
Stir in the reserved shrimp, vinegar, and soy sauce and cook, tossing frequently, until the sauce coats the shrimp and broccolini, 2 to 3 minutes.
Serve the shrimp and broccolini over the rice, sprinkled with additional sesame seeds.
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