Shrimp and broccoli stir-fried in garlic sauce

Pat the thawed shrimp dry with paper towels so they do not boil in the wok.

Season the shrimp with salt, paprika, black pepper and a drizzle of vegetable oil; mix and set aside.

Cut the broccoli into florets.

Variation: peel the broccoli stems, cut into quarters and pickle them as you would cucumbers.

Dice the garlic and ginger; optionally add dried red chilies.

Sauce: mix the cornstarch with the soy sauce first so it does not clump, then add the oyster sauce, hoisin, sugar, water and dark soy sauce.

Heat the wok on high until smoking, add a few tablespoons of oil and swirl.

Stir-fry the shrimp a couple of minutes until pink but still a bit translucent inside; remove, tilting the wok to leave the oil behind.

On medium heat, add the garlic, ginger, chilies and broccoli; toss a minute or two, add a splash of water down the side and cover to steam the broccoli through.

Pour in the sauce, return the shrimp and toss a couple of minutes until the sauce thickens.

Serve with white rice or on its own.