Shrimp and Broccoli Stir-Fry

Wash and cut the broccoli; mince the garlic. Shallow-slit the backs of 250 g raw shrimp, remove the veins and pat dry. Mix with 1 tsp light soy sauce and 1 tsp cornstarch; refrigerate for 10 minutes. Meanwhile, mix the remaining 1 tsp soy sauce, 1 tsp oyster sauce and 30 ml water, and bring the other 1,000 ml water to a boil.

Add all the broccoli to the boiling water and blanch for about 1 minute, until bright green with the thicker stems still slightly firm. Lift out immediately, spread in a colander and drain thoroughly. Keep the pot uncovered.

Heat 2 tsp oil in a wok over medium-high heat. Spread the shrimp in one layer and stir-fry for about 2–3 minutes, until curled with pearly flesh and fully opaque centers. Remove immediately. Cook in batches if crowded, dividing the same 2 tsp oil between batches.

Add the remaining 1 tsp oil to the same wok. Over medium heat, fry all the garlic for about 15 seconds until fragrant but not browned. Add the well-drained broccoli, increase to medium-high and stir-fry for about 1 minute.

Return the shrimp and add all the sauce mixed in Step 1. Toss over medium-high heat for about 30–45 seconds until the sauce bubbles and lightly coats the food. Check that the shrimp centers are fully opaque and the broccoli crisp-tender, then turn off the heat and plate. If excess liquid pools, remove the food, reduce the sauce and toss it back in.