Shrimp and Vegetable Stir Fry |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You can prepare this fast enough considering. Nice, colored, tasty dish. Bon appétit. Feel free to take out or substitute any of the veggies. Ingredients:
1/4 cup chicken broth |
2 tablespoons hoisin sauce |
2 tablespoons honey |
1 1/2 tablespoons grated gingerroot |
2 garlic cloves |
2 green onions |
2 tablespoons peanut oil |
1 teaspoon sesame oil |
1 red bell pepper, cut into strips |
4 cups mushrooms, sliced |
125 g peas |
1/4 cup water chestnut, finely sliced |
375 g raw shrimp, peeled |
salt and pepper |
1/4 cup fresh coriander, chopped |
vermicelli or rice |
Directions:
1. In a bowl, mix chicken broth, hoisin sauce, honey, ginger, garlic and green onions. Set aside.
2. In a wok, heat peanut and sesame oils. Add the bell pepper, mushrooms, peas and water chestnuts. Heat 1 minute.
3. Add the reserved chicken broth mixture and the shrimp. Heat until shrimp have turned pink.
4. Add salt and pepper.
5. Add coriander and serve on the noodles or rice.
6. Bon appétit!
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