Home Cooking In the Kitchen Too many guests? Not enough time? No problem!

Too many guests? Not enough time? No problem!

Photo: Kayleigh Van Vliet Baig

What does a chef do when the seats around the dinner table start to multiply but you don’t feel like cooking? Order take out?

I love when family and friends are visiting and want to join us for dinner but sometimes I just don’t feel like cooking. Is subjecting them to a greasy, calorie induced food coma really the right thing to do? If I were okay with breaking the bank and there were a five-star Chinese takeout close by, I might actually consider it.

I’ve got this simple recipe that can be altered, adjusted and conformed to what you’ve got in your pantry to serve a crowd. It can be as basic as the recipe I’ve provided below or you can up the ante and add in some of your favorite veggies such as carrots and snap peas or switch up your protein by using beef or chicken instead of shrimp.

Don’t have rice in the pantry? Cook some spaghetti, toss with the stir fry and you’ve got enough lo mein to feed the neighbors.

This recipe is sure to please any crowd big or small. It’s easy and quick — even clean up is a breeze. You’ll be spending less time in the kitchen and more time with your family and friends.

Shrimp and Broccoli Stir Fry
Serves 6-8


Photo: Kayleigh Van Vliet Baig

2 lb. raw shrimp, 21-25, peeled and tails off
1 lb broccoli florets, blanched
1 teaspoon grated ginger
1 teaspoon minced garlic
2 tablespoons vegetable oil

For the sauce:
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
2 tablespoons cornstarch
1 teaspoon grated ginger
1 teaspoons minced garlic

Rice or noodles for serving


  • In a small bowl whisk together the ingredients for the sauce until well combined, set aside.
  • In a large skillet over medium-high heat, add the oil. Once heated add the minced garlic and grated ginger. Stir until fragrant, approximately 30 seconds.
  • Add the uncooked shrimp and cook until no longer opaque, approximately 4-5 minutes.
  • Remove the shrimp and its juices from the pan.
  • Turn the heat down to medium-low. Add the mixed ingredients for the sauce to the pan. Whisk slowly until begins to thickens — the sauce should coat the back of a spoon. If becomes too thick, add a tablespoon of water at a time until the sauce becomes the right consistency. Add the shrimp back to the pan along with the blanched broccoli. Stir until well combined.
  • Serve immediately over rice or noodles.