20 ounces broccoli crowns, florets and stalks separated
2 tablespoons sesame oil, divided
12 ounces shrimp, peeled and deveined or more depending size
1/8 teaspoon white or black pepper
4 medium garlic cloves, chopped
1 tablespoon fresh ginger, finely chopped
4 tablespoons hoisin sauce
1 cup frozen peas and carrots, defrosted
2 Tablespoon of cubed butternut squash
2 large eggs, beaten
2 green onions, chopped
1 Tablespoon of reduced sodium soy sauce
Place the broccoli stalks in a food processor or blender and pulse until the stalks are reduced to tiny, rice-sized pieces, about 10 one-second pulses. Transfer to a bowl. Repeat with the florets, set aside.
Heat 1 tablespoon oil in a wok or a large nonstick skillet over medium-high heat. Add the egg and scrambled, remove to a small bowl.
In the same skillet with 1/2 of the oil left, add shrimp, garlic, ginger and pepper and stir-fry until the shrimp are curled and cooked through, 1–2 minutes. Transfer to a plate and set aside.
Add to the wok one Tablespoon of water and the butternut squash. Stir until it becomes soft
Return the wok to medium heat. Add the remaining oil. Add the broccoli “rice” and stir-fry for 1 minute. Add 3 tablespoons of water and the hoisin sauce and continue to stir-fry/steam until the broccoli bits are crisp-tender and bright green, 2 minutes.
Return the shrimp to the wok along with the carrots, peas and eggs, and stir-fry until the vegetables are hot, 1 minute more. Sprinkle with the green onions and serve. Enjoy!