SHRIMP WITH VEGETABLES CHINESE RECIPES
SHRIMP AND VEGETABLE STIR FRY | CHINA SICHUAN FOOD
Easy shrimp and vegetables stir fry, a light dish for summer days.
Provided by Elaine
Categories Chinese
Prep Time 10 minutes
Cook Time 2 minutes
Yield 3
Number Of Ingredients 13
Steps:
- Devine the shrimp and marinate with salt, white pepper and sugar. Set aside for 10 minutes.
- Heat around 2 tablespoons of cooking oil in wok and fry the shrimp until they begin change color. Transfer out.
- No need to clean the wok, pour in the left 1 tablespoon of cooking oil, fry garlic until aromatic. Place mushroom and bell pepper for around half minute until slightly seared and softened.
- Add asparagus and snow bean pieces. Season with a small pinch of salt.
- Return the shrimp and drizzle the fishsauce and sesame oil. Quick fry (around 10 fries) and transfer out immediately.
Nutrition Facts : Calories 205 kcal, CarbohydrateContent 3 g, ProteinContent 9 g, FatContent 18 g, SaturatedFatContent 12 g, CholesterolContent 101 mg, SodiumContent 858 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
EASY SHRIMP VEGETABLE STIR FRY RECIPE | ALLRECIPES
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Asian
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, CarbohydrateContent 43 g, CholesterolContent 172.6 mg, FatContent 6.3 g, FiberContent 3.3 g, ProteinContent 23.8 g, SaturatedFatContent 0.9 g, SodiumContent 1135.1 mg, SugarContent 14.2 g
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