Question 1

Can I make this stir fry in advance?

Accepted Answer

Yes, you can. If you're meal prepping, you can cook the shrimp and broccoli ahead of time and store them separately in the fridge for up to 3 days. When you're ready to eat, just reheat them together with the sauce.

Question 2

What’s the best kind of rice to serve with this stir fry?

Accepted Answer

This stir fry pairs well with just about any type of rice. Jasmine or basmati rice are great white rice options. Brown rice is a bit more hearty. If you want to keep it low-carb, cauliflower rice works well too. We love it with our garlic fried rice recipe.

Question 3

Can I double the recipe?

Accepted Answer

Yes. This recipe is easy to scale up if you're feeding more people. Just make sure not to overcrowd the pan when cooking the shrimp and broccoli. Cook in batches, if needed, so everything gets a good sear.

Question 4

Is there a way to make the sauce thicker?

Accepted Answer

If you prefer a thicker sauce, you can make a simple cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and add it to the sauce while it simmers. This will help thicken it up without changing the flavor.

Question 5

What’s the best pan to use for stir frying?

Accepted Answer

A large skillet or a wok (affiliate links) works best. Woks are ideal because they distribute heat evenly and cook things quickly. However, if you don’t have one, a wide, heavy-bottomed skillet will do the trick.

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