Shrimp and Vegetable Saute with Rice

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Shrimp and Vegetable Saute with Rice
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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
100 grams Mung bean sprouts
200 grams Baby corn cob
200 grams Snow peas
2 carrots
200 grams shrimp (peeled and deveined)
2 garlic cloves
100 grams Water chestnut
2 Red Bell pepper
2 green Bell pepper
1 chili pepper (chopped)
4 scallions
50 grams button Mushroom
150 grams Bamboo shoots (jarred, sliced)
2 tablespoons Cashews
1 tablespoon Sesame seeds
ginger (ground)
3 tablespoons vegetable oil
Light soy sauce
How healthy are the main ingredients?
Snow peaBamboo shootsCashewSesame seedscarrotgarlic clove

Preparation steps

1.

Rinse snow peas, pat dry and trim ends.

2.

Rinse carrots, pat dry, peel and slice.

3.

Peel garlic and finely chop.

4.

Rinse peppers, pat dry, halve, remove the seeds and white inner skins and cut into strips.

5.

Rinse scallions, pat dry and slice into rings.

6.

Rinse mushrooms, pat dry and slice.

7.

In a large pan, saute shrimp with garlic and chile in hot oil. Gradually add peas, corn, carrots, peppers, mushrooms and scallions. Then add sprouts, water chestnuts and bamboo shoots. The last additions are nuts and sesame. Continue to saute another 3-4 minutes. Season with ginger and soy sauce and serve.