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🍽️ Velvety Shrimp Stir-Fry

572 kcal · 30 min · 4 servings

Ingredients

• 225 g shrimp (headless, shell-less, deveined)
• 2 tsp cornstarch
• 1 egg white
• salt
• pepper
• 125 g snow peas
• 150 g baby corn
• 100 g shiitake mushrooms
• 20 g ginger (1 piece)
• 1 garlic clove
• 2 small onions
• 60 g turkey ham
• 4 tbsp oil
• 225 ml chicken broth

Instructions

1. 1. Wash the shrimp thoroughly and pat them dry with a kitchen towel.
2. 2. Mix one teaspoon of cornstarch with one teaspoon of water until smooth.
3. 3. Separate one egg and use only the egg white for the marinade.
4. 4. Combine the shrimp in a bowl with the egg white, the cornstarch paste, some salt, and pepper.
5. 5. Let the shrimp marinate for ten minutes.
6. 6. Wash the snow peas and remove the tough strings.
7. 7. Cut the snow peas in half crosswise.
8. 8. Wash the corn and cut it in half lengthwise.
9. 9. Clean the shiitake mushrooms and slice them into thin strips.
10. 10. Peel the ginger, garlic, and onions.
11. 11. Finely dice the ginger, garlic, and onions.
12. 12. Cut the ham into thin strips.
13. 13. Heat oil in a wok.
14. 14. Fry the shrimp over medium heat until they change color.
15. 15. Remove the shrimp from the wok and let them drain.
16. 16. Add the mushrooms and the remaining vegetables to the wok.
17. 17. Stir-fry the vegetables over high heat for four to five minutes.
18. 18. Add the ginger, onions, and garlic.
19. 19. Stir-fry the aromatics for one more minute.
20. 20. Pour the poultry broth into the wok and bring it to a boil.
21. 21. Let the broth simmer for two minutes.
22. 22. Mix the remaining cornstarch with one teaspoon of water until smooth.
23. 23. Return the shrimp and ham to the wok.
24. 24. Cook the mixture for one minute.
25. 25. Stir in the cornstarch mixture.
26. 26. Bring the dish to a brief boil.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 572
• Protein: 42 g · Fett/Fat: 29 g · Carbs: 36 g