Stir-fried Shrimp and Broccoli

Simple and delicious, this recipe comes together in less time than it takes to place an order and pick it up at your favorite take-out restaurant. The flavors are especially clean and fresh because you control the sodium, sugar, and fat.

• 2 tablespoons gluten-free soy sauce or tamari

• 1 tablespoon (packed) light or dark brown sugar

• 1 tablespoon unseasoned rice vinegar

• 1 teaspoon toasted sesame oil

• 1½ teaspoons cornstarch, dissolved in 2 tablespoons cold water

• 1 pound spot shrimp, gulf shrimp, or sidestriped shrimp, peeled and deveined, roe reserved for another use 

• 2 tablespoons neutral oil, such as canola or grapeseed

• 1  broccoli crown (about 8 ounces), stems trimmed and cut into ½-inch florets

• 1 cup coarsely chopped red or green cabbage

• 2 teaspoons minced fresh ginger

• 2 scallions, white and green parts, cut into 1-inch lengths, plus more for garnish

• Warm steamed rice for serving

• Sambal or sriracha for serving (optional)

In a small bowl, whisk together the soy sauce, brown sugar, vinegar, sesame oil, and dissolved cornstarch. Set aside.

In a wok or large skillet, preferably nonstick, heat 1 tablespoon neutral oil over medium-high heat until shimmering. Add the broccoli and cabbage and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes. Transfer the vegetables to a plate.

Add the ginger and remaining 1 tablespoon neutral oil to the skillet and cook, stirring, until fragrant, about 10 seconds.

Add the shrimp and stir-fry just until pink and curled, about 1 minute. Return the broccoli and cabbage to the skillet along with the scallions and stir-fry until heated through, 2 to 3 minutes.

Stir the reserved sauce, then add it to the wok or skillet and bring to a boil. Cook, stirring occasionally, until the sauce is thickened and glossy and coats the shrimp and vegetables, about 2 minutes.

Spoon the warm rice into shallow bowls, dividing evenly, and top with the stir-fry. Serve sambal or sriracha alongside if desired.

A light and fruity sake is an obvious choice here, but for something crisp and bubbly, nothing beats a refreshing Belgian-style white ale from Japan. Hitachino Nest white ale never disappoints.

Stir-fry a thinly sliced red bell pepper or snow peas after the broccoli for more veggies.

Wrap warmed, leftover stir-fry—including some rice—in lettuce leaves for lunch. Or top with a fried egg for a protein-rich breakfast.