Shrimp Fried Broccoli

Makes 4 Servings

Cooking + Prep Time:  35 minutes

Ingredients:

• 8 oz. of de-shelled, de-veined, uncooked shrimp, small
• 1/2 tsp. of salt, kosher + extra as desired
• 1/4 tsp. of pepper, ground + extra as desired
• 2 tbsp. of oil, vegetable
• 3 beaten eggs, large
• 2 minced garlic cloves
• 3/4 cup of 1/4” cubed carrots, fresh
• 3/4 cup of peas, frozen or fresh
• 1 head of small-piece-shredded cauliflower, fresh
• 2 tbsp. of soy sauce, low sodium
• 1/4 tsp. of oil, sesame
• 2 stalks of thin-sliced green onions, fresh

Instructions:

1. Grate cauliflower florets in small-sized pieces, about the size of peas. Then set them aside.

2. In medium bowl, season the shrimp with 1/2 tsp. kosher salt & 1/4 tsp. of ground pepper.

3. Heat wok on high. When heated, add 1 tbsp. oil. Swirl and coat.

4. Add shrimp to pan in a single layer. Allow to cook for 1/2 minute, then flip the shrimp and cook for 1/2 minute more. Shrimp should be cooked through but pink. Don’t overcook. Transfer shrimp to large-sized plate. Set it aside.

5. Lower heat level to med. Add beaten eggs to pan. Stir quickly, cooking, and break eggs in small pieces as they scramble. Once eggs are nearly cooked, transfer to shrimp plate.

6. Wipe pan carefully to clean it. Raise heat level to med-high. Add 1 tbsp. oil.

7. When oil has heated, add garlic. Stir-fry for 1/2 minute, till fragrant. Do not brown the garlic.

8. Add carrots. Cook for two minutes, till they’re tender. Add peas. Cook for one minute more.

9. Add cauliflower and stir, combining well. Spread mixture evenly out in pan so it has a large area in which to fry. Cook for two minutes without stirring.

10. Combine mixture well. Cook till cauliflower rice becomes tender, five to seven minutes.

11. Add sesame oil and soy sauce. Combine well. Season as desired. Add shrimp and egg mixture. Cook for several minutes more. Use green onions to garnish. Serve.