2 or 3as a main course.
By Irene Kuo
This is a lovely light dish, bright green broccoli contrasting with the fluffy pink-and-white shrimp. In a Chinese meal it would blend well with a red-cooked meat or fowl or any one of the spicy bean-paste-seasoned meat or poultry dishes.
Rinse and shake dry a medium head of broccoli. Break off the individual flowerets; cut any large ones so that they are all uniform in size. (Save the broccoli stalks for another dish. See vegetable chapter. Sliced thin they are a lovely substitute for snow peas in any recipe calling for them.)
Bring a large pot of water to a boil wit