Toight we enjoyed a tasty meal that I discovered in the May 2015 issue of Food Network magazine. It was called General Tso’s Shrimp with Broccolini. We made a slight change by substituting the broccolini with broccoli. As usual, we also cut back on the spiciness that the dish uses.

First, whisk 1 egg white with 1 tablespoon of rice wine, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch in a large bowl. Add 1 pound of shelled shrimp and toss. Refrigerate until you are ready to fry. Whisk 1/3 cup (or less) of the chili sauce, 2 tablespoons of rice wine, 2 tablespoons of soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl and then set aside.

Heat 2 tablespoons of canola oil in a wok or large Dutch oven over medium-high heat. Add the broccoli and stir-fry until charred in spots, about 3 minutes. Add 1/2 cup water and continue to stir-fry until crisp-tender, another 1 to 2 minutes. Transfer to a plate. Reduce the heat to medium and add another 1-2 tablespoons of canola oil, 1 bunch of chopped scallions, 2 cloves of minced garlic and a few red pepper flakes. Stir-fry until tender, about 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, another 1-2 minutes. Cover and set aside.

Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.

Return the wok to medium heat and reheat the sauce if needed. Add the broccoli and shrimp and cook, tossing, until warmed through, about 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.