1lbfresh broccolicut into bite-size pieces, approximately 3 small-medium heads
1lbextra large shrimppeeled and deveined with the tails removed
1/3cupdry sherryplus 2 Tbsp, divided
1Tbsplow-sodium soy sauce
1TbspAsian chili-garlic sauceyou can substitute 1-1/2 tsp of sriracha
1Tbspgrated fresh gingeryou can substitute 1/4 tsp dry ground ginger
2tspcloves garlicfinely minced, you can substitute 1/2garlic powder
pinchof red pepper flakes
Add 1/3 cup sherry, hoisin sauce, chili-garlic sauce, soy sauce, and sherry vinegar to a small bowl. Whisk to combine.
Heat 1 Tbsp olive oil in a large non-stick skillet over high heat. When the oil is hot, add the broccoli and 2 tablespoons of the sherry-hoisin mixture to the skillet. Stir to coat the broccoli. Cover the skillet and cook the broccoli for 4 minutes, stirring about halfway through. Transfer the broccoli to a bowl and set aside.
When the broccoli is done, add 1 tablespoon of olive oil to the skillet along with the ginger, red pepper flakes, and garlic. Cook and stir for about 30 seconds. Add remaining sherry-hoisin mixture to the skillet and stir to combine. When this mixture comes to a simmer, reduce the heat to medium-low and add the shrimp. Stir to coat the shrimp and cover. Cook for about 3-4 minutes until the shrimp are just cooked through.
While the shrimp is cooking, combine the remaining 2 tablespoons of sherry with cornstarch and whisk to combine.
When the shrimp are cooked, add the sherry and cornstarch mixture and stir to combine. Increase the heat to high and cook for another minute or so or until the sauce has thickened. Add the broccoli to the skillet and stir to combine. Serve immediately.