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🍽️ Wok Vegetables with Shrimp

358 kcal · 30 min · 4 servings

Ingredients

• 2 leaves Napa cabbage
• 150 g snow peas
• 150 g baby corn
• 2 carrots
• 200 g small Thai eggplants
• 0.5 bunch spring onions
• 3 cloves garlic
• 1 stalk celery
• 50 g bean sprouts
• 2 tbsp oil
• 2 tbsp light soy sauce
• 2 kaffir lime leaves
• 12 cocktail shrimp
• 2 tbsp sesame oil
• 1 tbsp vegetable oil
• salt
• pepper
• ginger powder

Instructions

1. 1. Cut the Chinese cabbage into bite-sized pieces.
2. 2. Wash the snow peas and remove the tough ends.
3. 3. Wash the eggplants, remove the stem end, and cut them into small pieces.
4. 4. Peel the carrots and slice them thinly.
5. 5. Wash the spring onions, trim the dry tips, and cut them into small pieces.
6. 6. Peel the garlic.
7. 7. Wash the celery and slice it.
8. 8. Wash the sprouts and let them drain well.
9. 9. Wash the shrimp and pat them dry with a kitchen towel.
10. 10. Heat the sesame oil and one tablespoon of vegetable oil in a wok over high heat.
11. 11. Fry the shrimp over high heat, turning them, for 3 to 4 minutes.
12. 12. Remove the shrimp from the wok and keep them warm.
13. 13. Heat the remaining oil in the wok.
14. 14. Stir-fry the vegetables (except the sprouts) together with the lemon leaves for 5 minutes over high heat.
15. 15. Season the mixture with salt, pepper, and ginger powder.
16. 16. Add the sprouts and fry for another 1 minute.
17. 17. Return the warm shrimp to the wok and serve the dish with rice.

Nutrition per serving

• kcal: 358
• Protein: 34 g · Fett/Fat: 16 g · Carbs: 19 g