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Ingredients
Stir-Fried Vegetables with Shrimp
- Ingredients
- 2 leaves Napa cabbage
- 150 grams Snow peas
- 150 grams Baby corn cob
- 2 carrots
- 200 grams small Thai Eggplant
- ½ bunch scallions
- 3 garlic cloves
- 1 stalk Celery
- 50 grams soybean sprout
- 2 Tbsps vegetable oil
- 2 Tbsps light soy sauce
- 2 Lemon leaves
- 12 Cocktail shrimp
- 2 Tbsps sesame oil
- 1 Tbsp vegetable oil
- salt
- peppers
- ground ginger
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.
Rinse the soybean sprouts and drain.
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.
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |