Photograph of the finished Tôm xào bông cải

Vietnam · Tôm xào bông cải xanh

Tôm xào bông cải

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 2.6 lb
  • Photograph of Broccoli Broccoli 2.2 lb
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Separate the broccoli into florets and blanch them in boiling water with salt for exactly 90 seconds.
  2. 2 Immediately immerse the broccoli florets in ice water for 2 minutes to help them retain their green color and crispness.
  3. 3 Peel the shrimp, pat them dry, and toss them with a little cornstarch and pepper.
  4. 4 Sauté the shrimp over the highest heat for 60 seconds, then remove immediately.
  5. 5 Sauté the garlic, then add the broccoli and carrots and stir-fry for 90 seconds.
  6. 6 Add the shrimp, season with oyster sauce, then coat with cornstarch and sprinkle with chopped scallions.
Start cooking