General Tso’s Shrimp with Broccolini: So Good You’ll Be Licking Your Chops . . . Sticks (Sorry.)

General Tso’s Shrimp with Broccolini: So Good You’ll Be Licking Your Chops . . . Sticks (Sorry.)

General Tso’s Shrimp with Broccolini: So Good You’ll Be Licking Your Chops . . . Sticks (Sorry.)

 

I made this dish for dinner last night.

Isn’t it gorgeous? (If I do say so myself!) Especially for your average, run-of-the-mill Wednesday.

My oldest, Logan, was busy taking orders at McDonald’s, which, frankly, as a former high school Burger King employee, feels a little to me like he’s consorting with the enemy. But he’s making money and keeping busy, so I’ll set aside my burger bias and zip my lip. The bottom line is, he wasn’t able to join us for dinner. Then my husband, Jame, called and said he and some friends from work wanted to play a round golf in the afternoon, which meant that it would just be my youngest son, Spence, and me eating this oh-so-lovely midweek meal.

But you know what? We had a really nice time sitting together eating on the couch watching an episode of “Chopped” where a snooty Chicago chef got his comeuppance in the end. Sometimes one-on-one casual couch suppers are just what the doctor ordered.

This recipe is outstanding! It’s also fairly labor intensive. If you don’t feel like going through the motions, you can merely drool over the photos here, and then go order the same dish at General Tso’s, I suppose.

If you are feeling ambitious, however, and want to impress your family or guests with flavorful Asian shrimp, this dish’ll surely do it! Biting into the tender shrimp that have been coated, deep fried, and then covered in the spicy sauce is a heavenly thing.

As luck would have it, the grocery store was out of broccolini when I went shopping, but it did have broccolini’s first cousin twice removed, broccoli rabe, so I grabbed that, and it worked like a charm. I really think just plain old broccoli broccoli would work fine as well. Your call. If you do use broccoli rabe or broccolini, be sure to prep them properly. With the rabe, I cut off the tough bottoms of the stems as well as the discolored outer leaves, and then peeled the stringy sides of the stems off to get to the tender core. It’s quite a process.

Come to think of it, plain old broccoli broccoli is sounding better and better.

Here’s the lowdown on the dish . . .

 

Recipe courtesy of: Food Network Magazine

Serves 4

Ingredients:

1 large egg white
3 tablespoons rice wine, mirin or dry sherry
3 tablespoons soy sauce
2 tablespoons cornstarch, plus more for coating (about 3/4 cup)
1 pound large shrimp, peeled and deveined
1/3 cup Thai-style sweet chili sauce
3 tablespoons vegetable or peanut oil, plus more for deep-frying
2 bunches broccolini, trimmed
1 bunch scallions, cut into 1 1/2-inch pieces
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
4 cups cooked white rice, for serving

Directions:

Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl.

 

General Tso's Shrimp with Broccolini: Shrimp and marinade getting ready to mingle

 

Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.

 

General Tso's Shrimp with Broccolini: Prepping the sauce

 

Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate.

 

General Tso's Shrimp with Broccolini: Vibrantly green sauteed broccolini

 

Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.

 

General Tso's Shrimp with Broccolini: Sauce prep, Part II

General Tso's Shrimp with Broccolini: Again with the sauce . . .

General Tso's Shrimp with Broccolini: And sauce yet again . . .

 

Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.

 

General Tso's Shrimp with Broccolini: Frying the shrimp

 

Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.

 

General Tso's Shrimp with Broccolini: Putting all of the pieces together - heavenly!

 

And here’s the printable version of the recipe.

 

General Tso’s Shrimp with Broccolini

Serves 4
Prep time 45 minutes
From magazine Food Network

Ingredients

  • 1 Large egg white
  • 3 tablespoons rice wine, miring or dry sherry
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch (PLUS more for coating shrimp - 1 cup)
  • 1lb shrimp (peeled and deveined)
  • 1/3 cup Thai-style sweet chili sauce
  • 3 tablespoons vegetable or peanut oil
  • 2 bunches of broccoli or rabe (trimmed)
  • 1 bunch scallions (cut into 1 1/2 inch pieces)
  • 2 cloves of garlic (minced)
  • 1/2 teaspoon red pepper flakes
  • 4 cups cooked white rice

Directions

Step 1
Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.
Step 2
Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.
Step 3
Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
Step 4
Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.

 

General Tso's Shrimp with Broccolini: Oh my!

 

Glorious!

 

If you’re looking for more delicious, copycat Asian food, how about this Panda Express Sweet Fire Chicken? It’s delicious, too!

Panda Express Sweet Fire Chicken Recipe

 

 

 

 

 

Written by Becky


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3 Comments
  • Mary Lou Sandvik says:

    Mmmmmdoggie! What a delicious-looking meal! Spence was sure lucky to be the only person to be “forced” to eat this luscious dish! Any leftovers? Can you freeze them…and bring a sample to your poor mother who is starving to death? YLM

  • Kim Roach says:

    Looks so yummy! Your experience last night is a daily occurrence here. It’s what happens when the kids get older — your house is merely a dumping ground for their stuff and sometimes a bed to sleep in. Enjoy the time with Spence!

    • Becky says:

      Would you believe me, Kim, if I said I thought about you while writing this post? Well, whether you would or not, you should, because I did. We’re moving towards a new normal quickly!


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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