Stir fry Vegetables with Shrimp
Servings: 4
Calories: 299kcal
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.
Video
Nutrition
Calories: 299kcal | Carbohydrates: 37g | Protein: 22g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 158mg | Sodium: 1121mg | Potassium: 1063mg | Fiber: 9g | Sugar: 13g | Vitamin A: 7260IU | Vitamin C: 182mg | Calcium: 181mg | Iron: 4mg