Watch How to Make It
Equipment
- Wok
Ingredients
- 250 g shrimp large shelled and deveined
- 200 g mushrooms sliced
- 200 g cabbage chopped
- 200 g broccoli florets
- 200 g cauliflower florets
- 125 g carrot round sliced
- 125 g snap peas removed pod string
- 125 g red bell pepper sliced
- 125 g green bell pepper sliced
- 230 g baby corn in a can drained
- 80 g onion medium-size sliced
- 3 cloves garlic finely chopped
- 2 to 3 tbsp vegetable oil
- ½ tsp ground black pepper
for stir-fry sauce
- ¾ cup vegetable broth or chicken broth, Set aside 1/4 cup
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- Grated or ground ginger is optional
Instructions
- Heat wok on medium-high heat and drizzle with oil. Season shrimp with salt and pepper cook for 2 minutes and set aside.
- Stir fry mushrooms until soft about 3 to 5 minutes and set aside.
- Stir fry onion and carrot for 2 minutes then add cabbage, cauliflower and garlic stir fry for a minute. Add broccoli and 1/4 cup of vegetable broth, this will steam the vegetables for a minute or two then evaporates. Add snap peas stir fry for a minute then add mini cobs of corn red and green bell peppers. Stir fry for a minute then add stir fry sauce simmer until thick about a minute or two. Return shrimp and mushrooms into the wok with the rest of vegetables. Turn off the heat and serve.
Nutrition Facts
Stir fry Vegetables with Shrimp
Amount Per Serving
Calories 299
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 158mg53%
Sodium 1121mg49%
Potassium 1063mg30%
Carbohydrates 37g12%
Fiber 9g38%
Sugar 13g14%
Protein 22g44%
Vitamin A 7260IU145%
Vitamin C 182mg221%
Calcium 181mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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