Easy Shrimp and Broccoli Stir Fry
The easiest stir fry you will ever make in just 20 min – it doesn’t get easier (or quicker) than that! 287.3 calories.
Stir fry recipes are the best. They are so versatile and you can pretty much use whatever lingering ingredient you have in your fridge.
But I decided to keep this stir fry nice and simple. Just shrimp and broccoli.
Because believe it or not, these two ingredients are a match made in heaven. And in less than 20 minutes, you’ll really have this on the dinner table in no time.
Just be sure to have some brown rice available – cooking the rice will take longer than making this actual dish!
Easy Shrimp and Broccoli Stir Fry
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
The easiest stir fry you will ever make in just 20 min – it doesn’t get easier (or quicker) than that! 287.3 calories.
- 1 tablespoon olive oil
- 1 1/2 pounds medium shrimp, peeled and deveined
- 24 ounces broccoli florets*
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
For the sauce
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon Sriracha, optional
- In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
- Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
- Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
- Serve immediately, garnished with sesame seeds and green onion, if desired.
*24 ounces broccoli florets is equal to about 5 cups.
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I love the simplicity of the dish, and the sauce sounds killer!
Even though I used low sodium soy sauce, it still turned out very salty tasting. I would use half the amount of soy sauce next time. Otherwise, an easy & delicious recipe!
Looks good! I’ll try it next week. I’m still working on leftovers of your beans and rice.
Looks delicious. Such a simple recipe!
I have never had luck grating ginger! How much would you suggest of the ground ginger?
Ground ginger is actually more potent and concentrated than fresh ginger so you will need less, typically three times the amount of fresh as ground.
A super easy way to grate ginger is to freeze it. I keep mine in the freezer then use a potato peeler to get rid of the skin when I go to grate it. Just peel to the point you will stop grating. It’s a breeze to grate this way.
I’m right there with you about that ginger. You can actually buy fresh ginger paste in the veggie section of your grocery store. I use Gourmet Garden, but if you find a brand without fructose, please share. FYI-I also like to buy my minced garlic in a squeezable tube. It lasts longer. There are plenty of organic brands out there that are very comparable in price to regular brands.
Thanks! I never knew what the pastes were for….you just saved me so much time and frustration!!
On Amazon I found Ginger Juice from ginger
people.com…this stuff is GREAT! It has only ginger and citrus and is recommended for cooking. Warning! It does have quite a kick.
Looks so delicious! Love that this recipe is simple and quick!
Crustaceans and broccoli is a combination I don’t think I have ever had before, but it looks delicious 😀 x
Hi…can I use Kale in place of broccoli? Husband doen’t like broccoli. O for that matter any other veggie?
Yes, please feel free to add in your desired veggies.
Will it make a big difference if you leave out the oyster sauce? Can you sub something else for it?
Yes, I actually do not recommend omitting the oyster sauce. If you do, the mixture will just be too heavy on the soy sauce.
I just made this and YUM g
I didn’t have oyster sauce, so I added an extra tbsp of soy and used a tbsp of ketchup — for the thickness and sweetness you get from oyster sauce. I thought it worked really well, and I actually hate ketchup, so others might try it in a pinch!
Was there any reason for choosing brown rice as the accompaniment? I realize it is a healthier choice, however, basmati or jasmine rices, cooked in broth would also blend well with the shrimp and broccoli.
I personally prefer brown rice because it is healthier but please feel free to use any kind of accompaniment.
I used tofu noodles with this instead of rice.
Delicious and doesn’t add calories, carbs, etc
Also chopped cillantro is a must!
So are you so culinary insufficient that you can’t change a recipt duh huh.
And you are so ignorant and rude. Spell check? Why hurt another’s feelings for sport?
I have everything except for oyster sauce(is there anything i can use besides oyster sauce, if no ill tell my mom to buy some)… instead of shrimp can i use like beef or… something. (Dont like or have shrimp)
Oh n’ I LOVEEEEEEEEEE UR RECIPIES THEY ALWAYS LOOK GOOD AND TASTE GOOD. Out of all websites i always come to this one its my FAVORITE 😀 I always make it when my older sisters are at work and my mom tells me to make something
You can certainly try substituting something else for the soy sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible. And yes, feel free to use any kind of protein, but be sure to adjust cooking time as needed.
Looks sooo yummy! Can’t wait to try.
Delicious! I started with the broccoli and it took about 10 minutes vs. 2 or 3 minutes in the recipe, to get it as tender as I like. I used ground ginger, 1 teaspoon. This turned out great! It will be added to our menu favorites. Thanks so much!
This sounds delish! What would be a good sustitute for the oyster sauce? I don’t really care for it. Also, do I need to refrigerate the sesame oil? I love all the dishes you are making. Even my two picky eaters have liked these recipes.
You can certainly try substituting something else for the oyster sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
We made this for dinner tonight … it was quite good – but the sauce never thickened up and formed a glaze as expected. The dish had good flavor – but it was quite runny. Should I have added maybe more cornstarch to the pan once I realized it was not going to thicken up.
Yes! Please feel free to add more cornstarch (mixed with water) as needed until the desired consistency is reached.
You had me at 20 minutes! Anytime I hear the words shrimp and stir-fry in the same sentence I get excited. MUST TRY THIS! So simple and looks so tasty. Love it 🙂
I definitely will be making this dish tonight. Love how easy yet delicious Asian stir fry’s are – this looks incredible!
I love it when simple and delicious can happen together, can’t wait to try this!
This might be a dumb question but how big is a serving of this? I’m trying to figure out how much of this is the 287 caloriess
I can’t recall how many cups each serving is but this recipe should be sufficient to serve 4 standard servings.
Gotcha. I love your recipes but it would definitely help out if the serving size was posted! Thanks for the great recipe!
Thank you for the recipe. I made it this evening and it was wonderful! I added mushrooms because I love them 🙂 I will definitely add this to my weeknight meal choices.
Where does one find oyster sauce ?
Oyster sauce should be readily available at your local grocery store in the Asian foods section (next to the soy sauce, Sriracha, etc.).
Note to those who want to substitute for fish/oyster sauce: try worcestershire sauce. Not exact, but you may already have that in your pantry.
Eww sorry misha but i respectfully disagree. Worcestershire sauce has a VERY distinct flavor that would NOT marry well….it would totally overwhelm the other flavors. Order the stuff off the internet if you dont have it locally.
This looks fantastic. I’m even glad you shared the calorie information on this one!
OMG! Made this tonight, was AWESOME.
Is there a sauce that you would recommend that is ready to use instead of making it at home?
Yes, there are many stir-fry sauces available, but nothing really beats making it from scratch!
Is there a replacement for sesame oil as I don’t have any?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
So I have made this sauce (adding 1/4 cup of veg broth) three times in one week! Twice with shrimp and broccoli, once with all veggies. It is SO awesome- tastes just like a dish I would always order at the Chinese place where I used to live, only not as greasy. Thank you!!
This was “Damn Delicious!” Simple and loaded with flavor. Thank you for sharing. I’ll be checking out more of your recipes this weekend! Loved it!
Can I use frozen broccoli florets? Fresh broccoli isn’t available.
Frozen broccoli should be fine although I cannot speak for how much this will change the overall taste/texture of the dish.
I’m not a fan of brown sugar. Is there something else I can replace that with?
You can try replacing it with honey or granulated sugar.
I made this last night and it was really easy and delicious. Thanks for the great recipes!
I made this tonight and it was wonderful. I served mine with some sticky rice and the sauce was so good on top of the rice. Thank you once again!
Just tried this for dinner and it was so delicious! My normally very picky fiancé gobbled it up in less than a minute. He didn’t even mind that I didn’t serve it with rice, it was just that tasty. Thank you for sharing this!
I love your recipes! They have proven to be dependably delicious, as well. I always try the dish exactly as you post first, and have never had a failure. I had made this Broccoli and Shrimp dish several times before I decided to add carrots and snow peas and double the sauce. Actually, I think I doubled the sauce after the first time, it’s that good! It’s only 5:50 am, but your beautiful pictures are making me hungry!
Thank you for this recipe! I added almonds and the church added great texture ☺
Today will be the 3rd time I make this for lunch, I absolutely love it. However, I find it super salty 🙁 i will try to reduce the sauce with water and not add any salt to rice when its cooking. And other advice?
Yes, I do not recommend adding salt when cooking rice as it should remain a non-salted side dish since this dish is heavy in soy sauce.
Thank you. I realized that i put too much soy and oyster sauce the last time. This time, it wasn’t too salty, it was just perfect 🙂
Can anyone tell me where all that cholesterol comes from.
All my oil seasame, olive, and oyster and soy sauce including sriracha bottles all say 0 cholesterol.
Those sauces probably have close to no cholesterol in them. However, condiment nutrition information is not always accurate since the labels round up or down to the nearest gram. A serving size for a condiment is small and therefore sometimes some nutrients get rounded down to 0 even though they do contain a small amount of this nutrient.
Shrimp are loaded with cholesterol.
I am the Dietitian who provides the nutrition information for the Damn Delicious recipes. Shrimp is a food that naturally contains a high amount of cholesterol.
thanks for the info! So unfortunately not very heart healthy. Is chicken a better substitute?
Dietary cholesterol is only a small factor when considering foods for a heart healthy diet. The bigger players are trans fats and saturated fats. This dish is low in both of those and can be enjoyed in moderation as part of a balanced diet by people who have high blood cholesterol.
I often order shrimp and broccoli stir fry and it always comes with a delicious “brown color sauce” that is so delicious and glazes the whole dish. Does this recipe give me that result?
Patricia, unfortunately, I cannot answer this with certainty as I have never tried this dish from the place you are referring to.
Thank you so much for sharing this recipe. I can’t tell you how many stir fry recipes I have tried over the years. They were all good but not great. This, however, was not only great, it was perfect! I don’t like a lot of heat so I will cut back on the sriracha sauce next time but otherwise I will cook exactly as you wrote it.
This was so easy to make and extremely delicious!! I added chicken with the shrimp and tripled the ingredients for the sauce.
Two words: Damn Delicious. Just made this. WOW!
Made this recipe last night exactly as written. It was so good! My husband who doesn’t normally like shrimp had thirds and my kids were fighting over who got to spoon the leftover rice into the stir fry sauce left in the pan and eat it. Thank you!
Just made this for dinner. It came out better than i expected since i had to make a few adjustments. I had to work with what i had. I didn’t have fresh ginger so i used 1/8 teaspoon of powdered ginger, i didn’t have oyster sauce so i used about a tablespoon of Worcestershire sauce. Lastly i used crushed red pepper flakes instead of sriracha. Overall it still came out great. Next time i’ll try to be better prepared and make it as the recipe calls for.
In this recipe, what’s a good substitute for sake?
Sorry, I meant oyster sauce, but I have actually have enough on hand. Recipe sounds delicious. I’m making this for dinner tonight.
Can I use rice vinegar instead of rice wine vinegar? Is that the same thing? Thanks!
Thanh, here is a great forum worth checking out about rice vinegar vs. rice wine vinegar. Hope that helps!
I loved it the sauce and the broccoli but the shrimp got overcooked. Next time I will cook the shrimp second or both at the same time because I didn’t like rubbish shrimp 🙂
Great recipe! My kids and husband loved it. Will definitely cook it again. I did change one thing. I didn’t have any sriracha, so I used some chipoltle instead. Gave it a little heat with a touch of smokey flavor!!
This looks delicious, Chungah, thanks so much for sharing. I have a feeling it will quickly become a favourite!
Can I use freezen broccoli, are will it be too wet for this recipes?
I recommend using fresh broccoli.
It seems that your recipe, and even your photographs, have been used as inspiration by another recipe blogger: http://bakerbynature.com/20-minute-skinny-sriracha-shrimp-and-broccoli.
The link you sent is from May 2015. This one is January of 2015. So maybe she inspired them?
Delicious! And so quick and easy.
I made this for dinner and it was delicious!! I will definitely be making it again!! Highly recommend it
Made this tonight. Added one small onion, thinly sliced, with the broccoli, substituted 2 TBS toasted pine nuts for the sesame seeds. Delicious! A wonderful basic recipe. Sauces are so important in Asian recipes, so the effort in finding the oyster sauce is worth it. Definitely add the Sriracha, my daughters voted to double it.
I made this for dinner last week and it turned out great. It was also very quick and easy! I featured the recipe on my blog where I write about trying out ideas I find on Pinterest. Check it out! https://iampinderella.wordpress.com/2015/12/01/shrimp-and-broccoli/
This came out sooooo good and was so easy! 5 stars! Thanks for the recipe 🙂
Would this sauce freeze and reheat well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I love your recipes & I like to print them out. I wish your prints would come out to 1 page or less though. Thanks for posting & thanks for listening!!
Have you tried using the PRINT button located by the recipe?
Just made this tonight, and it was delicious! I’d definitely use the same sauce with other veggies too. Thanks for the great recipe!
I found your blog when I googled Shrimp & Broccoli stir fry, I am so happy I did. I made this tonight for dinner and it was delicious and very easy. My husband and I enjoyed it very much, cannot wait to try many of your other recipes! Thanks so much looking forward to receiving your e-mails.
I’ve made this twice now and it’s a hit in terms of flavor and time! (it’s also easy to adjust the serving sizes and tailor the spices veggies, etc to your preference) Delicious, and the sauce is PERFECT! I may try it with beef, as well. For those wanting to change the oyster sauce, don’t :). It’s a critical flavor in this dish, and you’ll easily use the bottle up making this a few times! Thanks for a great, easy, healthful recipe!
One of my new favorite meals! The sauce is so good, just like take out. Definitely agree that oyster sauce has no substitutions. Please more stir fry recipes! Thank you!
Absolutely delicious. I would not change a thing. Left it on the table and…
Walked in the door and both boys said ” that was really good! “
This was very delicious… And easy. Definitely a new weeknight go-to.
I made this last night and it was superb! Just a bit too salty for my liking. Any suggestions for making it less salty? I am already using a low sodium soy sauce, the lowest sodium non MSG oyster sauce I could find and no salt when making rice. Any suggestions would be helpful!
You can reduce the amount of soy sauce as needed to suit your preferences.
I made this a few days ago and could not stop eating it – so delicious! Had some snap peas lying around, so cut the broccoli amount in half and subbed in the peas. I can’t believe this was my first try at stir fry.. definitely won’t be my last! Thanks for this truly quick and easy dinner option!
I just made this for the family and got an enthusiastic thumbs up from all. Will be making this again!
Shrimp should be cooked very quickly, 3 minutes over the heat, as they will continue to cook in the vegetable mixture. I like my shrimp juicy and succulent, and quick cooking is the way to do it. I have made this recipe 2 times for large gatherings. First in the wok is onion, pepper, and fennel, cook for 3 minutes, add the broccoli, cook for 4 minutes, add the sauce, stirring, stirring, then add the shrimp, cooking for another 3 minutes. Done.
Perfecto every time. I love the recipe and family and friends rave about it.
About how much is one serving?
This recipe was quick, easy and delicious . The kids loved it! I substituted oyster sauce with hoisin sauce and it was great!! Definitely a keeper.
Looks great…can’t wait to make it.
Just made this with frozen mixed stir fry vegetables and this dish tastes amazing. Thank you. My wife and I will be making this delicious stir fry often.
I made this for dinner tonight and it was delicious! Omitted the sriracha sauce because of little kids. I will add another teaspoon of cornstarch next time because it was a little runny for my taste. I cooked the broccoli in the microwave for 2 mins and 30 seconds so the shrimp won’t get overcooked. This recipe will be included on our favorites! Thank you for sharing!
Super easy recipe! I doubled the sauce and substituted fish sauce for the oyster. I also used ground ginger and doubled the corn starch so the sauce was nice and thick. It was very salty so I think next time I’ll add some vegetable broth and water to tone it down. It was great and the whole family loved it-the kids even ate their broccoli!
Hello! I am anxious to make this recipe tonight for dinner! I accidentally bought frozen cooked shrimp. Can I still use this for this recipe? Or do the shrimp have to be uncooked?
I recommend using uncooked shrimp to avoid overcooking the shrimp, resulting in a rubbery texture.
I first posted this comment on a reply to a reply. I would rather it be a reply to the post.
This recipe shows the Shrimp with Tails on. I see this very commonly.
Are there a large number of people that eat the shrimp with the tails on?
I have asked people if they eat the tails and most do not.
So why leave the tails on? Is it just for the look? Is it to prove that you are using shrimp?
Is there some taste difference even if you remove the tails?
I prefer to leave the tails on for photographic purposes.
This recipe was so good! Do you have suggestions on how to sub the shrimp for chicken? Also, do you have any suggestions on how to make this ahead and freeze without it being mushy and watered down when defrosted? Or should that even be a concern? I’d like to try meal prepping for the week with this recipe! 😀
Thanks in advance!
Chicken may require additional cooking time.
As for freezing, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
When ever we had a taste for any Asian dishes I come to your page and I love how easy this is. I am making this tonight.
So far it came out so good, I also used the egg rolls that you posted and the wonton’s as well. I was wishing that you had a dish for Egg foo young.
I made this for dinner last night and it was delicious! Prep to plate, this meal took 15 minutes to make. We subbed in powdered garlic and ginger at the rate of 1 tsp. apiece. Make sure you use reduced sodium soy sauce or it’ll be way too salty.
This one will be a part of regular rotation during shrimp season.
The sauce is perfection. I made this for a sick friend and her husbsnd but substituted frozen vegetables in a stir fry blend and snap peas and carrots, frozen as well . I then combined the shrimp and veggies and sauce at the last minute. I also made noodles instead of rice. I dropped off two bento type boxes for them so they could warm the dish up when they were ready to eat. I’ll use the sauce recipe again….
Is 107% daily cholesterol right?!
It doesn’t sound right.
I found this in a thread of “healthy recipes”
Very disappointed in this recipe. It was way to sweet, had too much ginger, and needed a little more heat, maybe crushed red pepper instead of Sriracha.
Added a little chili paste and it really put this over the top. Delicious as is and deluxe with chili paste, carrots, mushrooms and onions. Also try asparagus in place of the broccoli now and then for variety. Great base recipe. Thanks for sharing.
I made it this evening and it was wonderful! I added mushrooms because I love them I will definitely add this to my weeknight meal choices… thank you brother
I will try this recipe tonight, I will let you know how it goes.
I used sodium reduced soy sauce and it still came out very salty. Had it with fried rice on the side and when it was mixed with the rice it cut the saltiness and did have a very nice flavor. The next time (and there will be a next time) I will use less soy sauce and oyster sauce, and maybe add a bit of pineapple juice or a bit more brown sugar.
This recipe is terrible..
PLease, please , please cook broccoli frst, otherwise the shrimp will cook too long and become hard as a rock. I guess the creator of the recipe should know that it takes more than 2-3 minutes to cook broccoli until teder…
Tonya, if you prefer softer broccoli, you can cook or even blanch the broccoli first.
I just put a lid on it and the broccoli and the shrimp came out very tender.
I didn’t have oyster sauce and I don’t like fishy things anyway so I left it out and this dish was still really good! Can’t wait to make this again.
This recipe is really good. I’ve made it many times. My family loves it.
I just made this and it is yummy – not exactly like my favorite Chinese restaurant – but Damned close! I did not use Sriracha – I just added a few red pepper flakes. It’s so good! I can’t wait for morning when I get to eat the leftovers – I love cold Chinese food!!
I’ve been playing around with different Asian dishes lately and haven’t found a sauce I really loved. But THIS. IS. IT. The sauce is damn delicious and the perfect balance of flavors. I’ll definitely make this again and use the sauce on fish tacos, salads, etc!
For those who can’t eat wheat, I found gluten free oyster sauce at a Chinese grocery store (Hong Kong Super Market, if you are in Austin, Tx). I was not able to find the gluten free version anywhere else, including Whole Foods, etc.
I made this dish this morning. After tasting, I made more sauce because was it was so good and l knew I would want more later in the week, lunches and dinner. Its a keeper. This makes me want to purchase the cookbook. Sharon
This was really good and will definitely be making this again! We left out the oyster sauce because we didn’t have any on hand and used plantain flour in place of cornstarch. I doubled the sauce (we like sauce). Served with rice and some sliced green cabbage on top for some crunch. Easy to make and full of flavor. Thanks!
Made this for dinner last night and absolutely LOVED how it turned out! Any more recipes you have that I’d love to try?! Definitely going to make this again!
I made this tonight and it’s DELICIOUS! I made a little more shrimp and broccoli, so I added more soy and oyster sauce. But seriously amazing!
I just made this dish. It’s fabulous! So very tasty with just a few ingredients. Thanks for sharing.
Tried this for the first time tonight and it is simply delicious. I didn’t have the sesame oil however I used olive oil as a replacement. Can’t wait to try this dish again. This is a great addition to better eating lifestyle changes.
This was delicious! I substituted a splash of Mirin for the brown sugar (we don’t like things too sweet) and used hot pepper flakes instead of the Srichrachi. We also used onions in the actual stir fry along with water chestnuts. It was wonderful! You could taste all the flavors of the individual ingredients as well as the flavors together. We make Kung Pao as well as many other stir fries….this was a delicious different flavor than just another stir fry!
Delicious, though a bit salty. This was the best shrimp stir fry that I have ever made. Like some of the other reviewers, I recommend either blanching the broccoli before adding it to the stir fry or stir frying the broccoli before adding the shrimp. I added some thinly sliced carrots to the recipe and used only one pound of shrimp.
I’m definitely going to make this at home! Off to buy oyster sauce!
I made this last night (except had green beans not broccoli) and it was amazing! My 19 year old came home from college and was hoping for something just like it she said! Damn Delicious for sure, thanks for a great recipe love that I had it all on hand!
Made this for dinner tonight and it’s absolutely amazing.
Only wish I made a double batch so I would have leftovers for tomorrow.
Leftovers are truly the best! Next time 🙂 Thanks for sharing!
I made this last night and it was a hit! I added mushrooms but otherwise followed the recipe. The sauce was delicious!
So glad to hear you enjoyed it!
I made this dish for dinner tonight . It was delicious thank you for sharing this recipe
New Favorite!! Thank you!
So goood will do again, put on udon noodles with more stir fry veg topped with bean shoots, fresh coriander and fried shallots. A winner and saved thanks.
Great to hear Wendy! Thank you!
Was so easy and fast to make came out very good my boyfriend loved it I loved it
This is great. My only disagreement is combining garlic and ginger in the sauce. Generally, I find that garlic and ginger are used to season the oil, before the other ingredients are put in.
My husband went bonkers over this. I didn’t have any ginger and I used fish sauce instead of oyster sauce, but it was still awesome. I could probably make this once a week and get rave reviews. Thanks!
So great to hear!
I’m allergic to seafood but chose this recipe because the meat didn’t need to be marinated and the sauce was separate – I was looking to ‘repurpose’ leftover pulled pork. The sauce is AMAZING without the oyster sauce! I stir fried mushrooms, onions, pea pods, carrots and broccoli; mixed in the leftover pork; poured in a doubled recipe of the sauce. Will definitely make this again – thanks so much Chungah!
That’s so great! Glad you could make this your own!
This receipt is delicious ! WORTH trying!
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