Vegetable and shrimp wok

Ingredients

• 10 oz shrimp
• 2 Tbsp soy sauce
• Juice of 1 lemon
• 1 tsp ginger powder
• 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 corn starch
• 2 Tbsp nuoc mam
• 3/4 cup water

For decoration:

• fried onions
• fresh cilantro
• sesame seeds

Materials

• wok or deep frying pan

Preparation

• In a bowl, mix the peeled shrimp with soy sauce, lemon juice, ginger, chopped garlic, and 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, sauté the shallots, the second chopped garlic clove, and ginger powder for a few minutes.
• 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 there you have it! Serve on a plate and sprinkle with fried onions, fresh cilantro, and sesame seeds. You can accompany it with a plate of rice.
  

Cookware

Questions

Photos of members who cooked this recipe

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