CHINESE STYLE SHRIMPS & VEGETABLE

PREP TIME COOK TIME KCAL (g) FATS (g) CARBS (g) PROTEIN (g)
15 min 15 min 436 11 63 22
*Serves 3
INGREDIENTS
  • 1 cup (185g) rice, uncooked

  • 2 tbsp. olive oil

  • 1 carrot, peeled, sliced

  • 1 pepper, chopped

  • 1 small onion, sliced

  • 3 garlic cloves, sliced

  • 1 small zucchini, sliced

  • 1 ½ tbsp. ginger, grated

  • pinch of chili flakes

  • 9 oz. (250g) shrimps

  • 2 tbsp. soy sauce

  • 1 tsp. potato flour

  • ⅔ cup (160ml) water

  • 1 tbsp. coconut palm sugar

 

 

INSTRUCTIONS

1. Cook the rice according to the instructions on the packaging.

2. In a wok (or large frying pan), heat 1 tbsp. of oil. Sauté the carrots, peppers and garlic for 3 minutes. Then add zucchini and continuously stir for about 5 minutes. Add ginger and season with salt and chili.

3. Move the vegetables to the edge of the pan. Add in the remaining 1 tbsp. of oil and cook the shrimps on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another minute.

4. Mix the soy sauce with the potato flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1 minute stirring frequently. Serve with cooked rice.