Shrimp and Vegetable Saute with Rice
- 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
Rinse snow peas, pat dry and trim ends.
Rinse carrots, pat dry, peel and slice.
Peel garlic and finely chop.
Rinse peppers, pat dry, halve, remove the seeds and white inner skins and cut into strips.
Rinse scallions, pat dry and slice into rings.
Rinse mushrooms, pat dry and slice.
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.