Home-styleEasy 25 min serves 3

Broccoli with Shrimp (西兰花炒虾仁)

Name: Broccoli with Shrimp (西兰花炒虾仁)
Total time: 25 min
Yield: 3 servings
Cuisine: Home-style Chinese
Ingredients: shelled shrimp; broccoli, cut into florets; egg white; cornstarch; garlic, minced; ginger, minced; oyster sauce

西兰花炒虾仁 · xī lán huā chǎo xiā rén

家庭快手版 · Home version: Family version blanches broccoli to bright green, then stir-fries it with velveted shrimp and a glossy oyster sauce.

The weeknight compromise: a green vegetable the kids will eat, plus shrimp that makes it feel like a treat.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Quick & Easy

Ingredients

shelled shrimp虾仁🛒 local250 g
broccoli, cut into florets西兰花（切小朵）🛒 local300 g
egg white蛋清🛒 local1 pc
cornstarch玉米淀粉🏮 asian10 g
garlic, minced蒜（剁末）🛒 local8 g
ginger, minced姜（剁末）🛒 local5 g
oyster sauce蚝油🏮 asian15 ml

shelled shrimp: Butterfly for even cooking.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Marinate shrimp with egg white and cornstarch 10 minutes.
上浆
🔍 Look for 10 分钟 · 10 minutes
Visual: 虾仁发亮挂浆。Shrimp look glossy and coated.
You know it's right when: 浆液挂住不滴。Slurry clings without dripping.
2Blanch broccoli in salted boiling water 60 seconds; drain.
焯西兰花
🔍 Look for High heat 60 秒 · 60 seconds
Visual: 花球转鲜绿、脆嫩。Florets turn vivid green and crisp-tender.
You know it's right when: 色鲜、不发黄。Color is bright, not olive.
3Sear shrimp in hot oil 45 seconds until pink; remove.
滑虾
🔍 Look for High heat 45 秒 · 45 seconds
Visual: 虾仁卷起转白。Shrimp curl and turn opaque.
You know it's right when: 刚好熟透。Just cooked through.
4Sizzle garlic and ginger; return broccoli and shrimp; add oyster sauce.
合炒
🔍 Look for High heat 30 秒 · 30 seconds
Visual: 汁薄薄裹住全场。Sauce glosses everything in a thin coat.
You know it's right when: 香气咸鲜带甜。Aroma is savory and sweet.
5Toss 20 seconds; plate while broccoli is still bright.
出锅
🔍 Look for High heat 20 秒 · 20 seconds
Visual: 西兰花仍绿、虾发亮。Broccoli stays green; shrimp glisten.
You know it's right when: 热气清、不重。Steam is light and clean.

Tips

· Blanch broccoli just until bright — it cooks more in the wok.
· Velvet the shrimp so they stay juicy next to the veg.
· Oyster sauce is salty; skip extra salt.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide