Over high heat on briskly boiling water, in a steamer, steam the broccoli for 5 minutes to soften stems. Drain liquid. If desired, keep a cup of the vegetable water to use for the stir-fry. Place the steamed broccoli in a colander and set aside.
In a large wok or skillet, over medium-high heat, add the vegetable oil.
Stir fry the garlic, onions and ginger for 1 to 2 minutes till the combined aromas are fragrant and onions are translucent.
Add the shrimps and continue to stir fry for 6 minutes till they are orange.
Pour the thick soy sauce, rice wine and vegetable broth. Blend well.
Add the steamed broccoli. Mix well with the shrimps and rest of the ingredients.
Season with salt and black pepper. Continue cooking for 1 to 2 minutes more till flavors are blended.
Serve warm with rice.
To cook in the Instant Pot:
Place broccoli in a silicone or metal steamer basket, about 7-inches in diameter that can fit in the inside pot.
Place the steamer basket with the vegetables atop the trivet that comes with the Instant Pot.
Close the lid. Set the sealing valve. Click on High Pressure and Steam for 3 minutes.
When steaming is done, do a quick release of the valve. Click Cancel to turn off. Open the lid carefully.
Using silicone mitts, remove the steamer basket with the steamed broccoli.
Save a cup of the vegetable water used for steaming. Discard the rest. Set aside the broccoli.
Using the inside pot, click Saute. After 1 to 2 minutes, when inside pot is hot, add the vegetable oil.
Saute the garlic, onions and ginger. Add the shrimps and continue Saute till shrimps turn orange in about 5 minutes.
Pour the soy sauce, rice wine and vegetable broth. Add the steamed broccoli.
Season with salt and black pepper. Quickly stir ingredients for 1 minute, turn off Saute button.
Serve warm with rice.
Product Disclosure: I was not paid to mention or cook with the Instant Pot or any multicooker. The opinions on this post are my own.
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