This is a quick and delicious dish to serve when you are in a hurry. If you have the option, choose wild caught shrimp over farmed. They are plump and meaty and avoid the pitfalls of farm-raised shrimp. If you buy shell-on shrimp, peel the shrimp and save the shells to make a quick shrimp stock. Serves 4
1. Place the shrimp in a medium bowl. Sprinkle with 1 teaspoon kosher salt and toss. Let sit for 20 minutes at room temperature or overnight in the refrigerator before cooking.
2. In a small bowl, combine soy sauce, hoisin sauce and sesame oil; set aside.
3. Heat a large nonstick skillet or wok over high heat. Add 2 tablespoons of vegetable oil and then quickly add the broccoli. Stir-fry the broccoli until crisp-tender.
4. Add the green onions, garlic and ginger and stir-fry until aromatics are golden, 1 minute. Add chili flake if using.
5. Add the shrimp and stir-fry until they start to turn pink, 2 to 3 minutes longer. Add stock or water to pan. Let the liquid steam away.
6. Add the hoisin sauce mixture to the pan. Bring to a boil and reduce liquid to a glaze. Toss the shrimp and broccoli to coat.
7. Transfer to a serving dish and garnish with slice green onions. If desired, serve with rice.
Simple Shrimp Stock – Place shrimp shells in a small sauce pan. Add ¼ cup dry white wine and bring to a boil. When wine is almost completely reduced add cold water to cover by 1 inch. Bring to a boil and reduce heat to a simmer. Simmer for 30 minutes and then strain. Use immediately or freeze up to 6 month tightly sealed for later use.