Stir-Fried Vegetables with Shrimp

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Stir-Fried Vegetables with Shrimp
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
2 leaves
150 grams
150 grams
2
200 grams
small Thai eggplant
½ bunch
3
1 stalk
50 grams
2 tablespoons
2 tablespoons
light Soy sauce
2
12
2 tablespoons
1 tablespoon

Preparation steps

1.

Rinse, trim and cut the napa cabbage into bite-sized pieces. Rinse and peel the snow peas. Peel the carrots and cut into thin slices. Rinse, trim and cut the eggplants into bite-sized pieces. Rinse, trim and cut the scallions into small pieces. Peel the garlic. Rinse the celery and cut into slices.

2.

Rinse the soybean sprouts and drain.

3.

Rinse the shrimp, trim and pat dry. Heat sesame oil and 1 tablespoon of vegetable oil in a wok and fry the shrimp in it over high heat while stirring for 3-4 minutes. Remove the fried shrimps from the wok and keep warm.

Heat the remaining oil in the same wok and fry the vegetables (except the sprouts) and the lemon leaves in it while stirring vigorously for 5 minutes. Season with salt, pepper and ginger powder. Add the sprouts and fry for another 1 minute.

Serve the vegetables with the shrimp. Serve at choice with rice.