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Ingredients
Stir-fried Shrimp with Vegetables
- Ingredients
- 300 grams Glass noodles
- 400 grams shrimp (fresh or frozen)
- 200 grams button Mushroom
- 1 can Baby corn cob
- 4 garlic cloves
- 200 grams Snow peas
- 50 grams dried Morel (from an Asian supermarket)
- 100 grams Tofu
- 3 Tbsps dark soy sauce
- 1 Tbsp freshly grated ginger
- 1 dried chili pepper
- 2 Tbsps Oyster sauce
- salt
- freshly ground peppers
- 4 Tbsps Corn oil
Rinse shrimp and pat dry with paper towel (if using frozen shrimp, thaw first). Soak morel mushrooms in a bowl of hot water for 15 minutes. Then drain and rinse well. Peel garlic cloves and cut in half. Crush chile pepper in a mortar. Rinse snow peas and cut off ends. Trim mushrooms and cut into slices. Drain corn and cut into quarters lengthwise. Cut tofu into cubes.
Heat corn oil in a wok, successively add snow peas, morel mushrooms, garlic, button mushrooms and fry over high heat for 2 minutes while stirring. Push vegetables to the edge of the wok, then add corn, shrimp and tofu and fry for 1 minutes over high heat while stirring.
Mix soy sauce in a bowl with ginger, salt, pepper, oyster sauce and chile pepper. Mix all wok ingredients well, add soy sauce mixture, mix again and fry for another 1 minute. Cok cellophane noodles in a pot of boiling water for 1 minute. Immediately drain and arrange noodles on plates or in bowls. Cover with stir-fried shrimp and vegetables and serve.
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |