Shrimp with Vegetables
Ingredients
- Ingredients
- 800 grams shrimp (deveined, with tail)
- 100 grams dried Tongu mushroom
- 100 grams Red paprika
- 100 grams green paprika
- 2 scallions
- 10 slices ginger
- 3 carrots
- 5 Tbsps vegetable oil
- 2 Tbsps Rice wine
- 4 tsps sugar
- 2 tsps brown Vinegar
- 3 Tbsps soy sauce
- 100 grams Bamboo shoots
- 1 Tbsp vegetable oil
Preparation steps
Cover mushrooms in hot water and soak for 20 minutes. Rinse and peel bell peppers. Rinse and peel carrots. Remove mushrooms from the water and cut off stems. Rinse and peel scallions. Cut scallions, mushrooms, ginger, carrots, bamboo shoots and bell peppers into matchstick-thin strips. Rinse and pat dry the shrimp. Then slit with a sharp knife about 2 cm (approximately 3/4 inch) between the head and tail end, so that head and tail remain attached. Fill resulting pockets with scallions, carrots and ginger.
Heat some oil in a wok or frying pan, add the vegetables and bamboo shoots and sauté briefly. Season with rice wine, sugar, vinegar and soy sauce. Remove from wok. Place the shrimp in the drippings and stir-fry lightly over medium heat. Then add the vegetables back to the wok, toss to reheat and serve.
