Vegetable and shrimp stir-fry

Ingredients

• 250 g shrimp
• 2 Tbsp soy sauce
• Juice of 1 lemon
• 1 tsp ground ginger
• 2 garlic cloves
• 1/2 tsp pepper
• 1 broccoli
• 3 carrots
• 1 zucchini
• 1 red bell pepper
• 2 Tbsp sesame oil
• 3 shallots
• 1 Tbsp cornstarch
• 2 Tbsp nuoc mam sauce
• 200 ml water

For garnish:

• fried onions
• chopped cilantro
• sesame seeds

Materials

• wok or deep skillet

Preparation

• In a bowl, mix the peeled shrimp with the soy sauce, lemon juice, 1/2 tsp ginger powder, 1 chopped garlic clove, and 1/2 tsp pepper. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes. Meanwhile, cut the vegetables: broccoli into florets, carrots into strips, zucchini into half-moons, and bell pepper into cubes.
• In a wok, heat the sesame oil. Once hot, add the marinated shrimp along with the marinade.
  
• Once cooked, remove the shrimp from the wok and set aside. In the same wok, sweat the shallots with 1 chopped garlic clove and 1/2 tsp ginger powder.
• Add the bell pepper, carrots, zucchini, and broccoli, and cook until the vegetables are slightly tender (depending on your preference for crunchy or cooked vegetables). Incorporate the reserved shrimp.
  
• In a bowl, mix corn starch with nuoc mam sauce and water. Pour over the vegetables and cook until the sauce reduces.
• And that's it! Serve on a plate and sprinkle with fried onions, chopped cilantro, and sesame seeds. You can serve it with a plate of rice.
  

Cookware

Questions

Photos of members who cooked this recipe