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🍽️ Vegetable Stir-Fry with Shrimp

290 kcal · 30 min · 4 servings

Ingredients

• 600 g Large Shrimp (kitchen-ready)
• 300 g Pak Choi
• 300 g Shiitake Mushrooms
• 3 Spring Onions
• 1 Red Bell Pepper
• 1 Red Chili Pepper
• 15 g Ginger (1 Piece)
• 1 Garlic Clove
• 2 tbsp Soybean Oil
• 2 tbsp Light Soy Sauce
• 3 tbsp Fish Sauce
• 1 tsp Oyster Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Palm Sugar

Instructions

1. 1. Rinse the shrimp under cold water and then pat them dry with a kitchen towel.
2. 2. Wash the pak choi and carefully separate the individual leaves from each other.
3. 3. Cut off the tough green ends of the pak choi and discard them.
4. 4. Cut the white stalk parts of the pak choi into thin strips.
5. 5. Cut the green leaves of the pak choi into thin strips as well.
6. 6. Clean the mushrooms of dirt and halve them if they are large.
7. 7. Wash the spring onions and cut them diagonally into thin rings.
8. 8. Wash the bell pepper, halve it, and remove the inside with the seeds.
9. 9. Cut the flesh of the bell pepper into very small cubes.
10. 10. Wash the chili pepper and cut it lengthwise into two halves.
11. 11. Remove the seeds from the chili pepper.
12. 12. Finely chop the chili pepper.
13. 13. Peel the ginger and the garlic.
14. 14. Finely chop the ginger and the garlic.
15. 15. Heat the oil in a wok or a large frying pan.
16. 16. Add the ginger, garlic, and chili to the pan.
17. 17. Sauté the spices briefly until they are fragrant and translucent.
18. 18. Add the mushrooms, the white pak choi strips, the bell pepper cubes, and the spring onions.
19. 19. Fry the vegetables for 5 minutes, stirring occasionally.
20. 20. Add the shrimp and the green pak choi leaves to the pan.
21. 21. Fry everything for another 2 minutes.
22. 22. Season the dish with soy sauce, fish sauce, oyster sauce, and vinegar.
23. 23. Adjust the seasoning with palm sugar and serve hot.

Nutrition per serving

• kcal: 290
• Protein: 32 g · Fett/Fat: 9 g · Carbs: 23 g