Olive oil isn't the only healthy oil you should have in your pantry. When it comes to cooking with heat, Dr. Oz wants you to embrace grapeseed oil! It's got a light flavor and a high smoking point, which makes it perfect for this shrimp stir-fry.
3 tbsp grapeseed oil, or more if needed 1 onion, halved and thinly sliced 1 cloves garlic, thinly sliced 1 tbsp chopped ginger 1 lb broccoli florets 1 lb large shrimp, cleaned and peeled 2 tbsp soy sauce 2 tbsp hoisin sauce 1 tsp sugar Pinch of salt Freshly ground pepper 4 tbsp sliced scallions (green and white parts)
In a large skillet heat 2 tablespoons of the oil and cook the onions on medium high heat for about 2 to 3 minutes, until they start to brown. Stir in the garlic and ginger and cook for 30 more seconds. Remove onion-garlic-ginger mixture from pan and set aside.
Add more oil to the pan if necessary and add the broccoli florets and 1/2 cup of water to the pan. Cook for about 2 to 3 minutes until all the water is cooked off and the broccoli is bright green. Remove the broccoli from the pan and set aside with the onion mixture.
Add a little more oil to the pan and stir in the shrimp and cook for about 2 minutes, until they turn pink. Add the broccoli and the onion mix back to the pan. Stir in the soy sauce, the hoisin sauce and the sugar. Combine well, sprinkle with salt and pepper and cook, stirring for one more minute. Serve over brown rice or noodles sprinkled with the scallions.
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