Wok shrimp and crunchy vegetables
By Bouillet Lucile
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Ingredients
- 16 oz of frozen peeled shrimp
- 1 fresh broccoli
- 1 handful fresh flat beans
- 1 tomato
- 1 cans of corn Chinese (small Corn Green Giant brand)
- A few basil leaves
- soy sauce
- balsamic vinegar
- Sesame oil
Details
Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Boil a pot of salted water. Using a colander (so you can withdraw each ingredient without changing the water) Cook for a few minutes thawed shrimp, each whole vegetables (except tomato). Remove them once they are cooked but they stay crisp.
Step 2
Cut the tomato into small cubes and remove seeds.
Step 3
Prepare the sauce in a bowl: - 1 tablespoon soy sauce - 2 tablespoons balsamic vinegar - 1/2 tablespoon sesame oil - salt and pepper
Step 4
In a wok or pan heat 1/2 tablespoon sesame oil, add tomatoes, shrimp, and vegetables. Warning do not cook the dish too much this stage is only used to warm the dish before serving.
Step 5
Add sauce prepared earlier. Cook for a few minutes over low heat.
Step 6
Serve the dish with Chinese noodles or basmati rice to taste.
Step 7
This dish can be accompanied by lychee juice.
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Chef Tips and Tricks
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!
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