INGREDIENTS:

  • 1 tablespoon olive oil
  • 300 g medium shrimp, peeled and deveined
  • 500 g broccoli florets
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

FOR THE SAUCE

  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoons oyster sauce
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon honey
  • ½ tablespoon freshly grated ginger
  • 1 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon Sriracha, optional

DIRECTIONS:

  1. In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, honey, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
  3. Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
  4. Serve immediately, garnished with sesame seeds and green onion, if desired.
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