Shrimp & Veggies Stir-Fry
Here’s the shrimp and veggies stir-fry that went with the cabbage-mushroom lumpiang shanghai that I made for our Super Bowl Dinner. Nothing extravagant here. Just a simple shrimp stir-fry dish with baby carrots, broccoli florets, and napa cabbage. That’s the joy in making stir-fry dishes. You can toss anything you want in it, either with pork, chicken or beef, or shrimp, or what other protein you want of course.
| Shrimp & Veggies Stir-Fry |
Recipe type: Asian Dishes, Stir-Fry
Author:
Serves: 4
INGREDIENTS
- a bag of frozen cooked shrimp
- 1 sm onion, chopped
- 2 cloves of garlic, chopped
- 4 tbsp of oil
- 1 cup of baby carrots
- 1 head of broccoli florets, chopped
- 4-5 leaves of napa cabbage, chopped
- 1/4 cup of soy sauce
- sprinkle of black pepper
- 1 cup of water + 2 tsp of cornstarch, mix together
INSTRUCTIONS
- Heat up oil in a wok. Saute onions and garlic. Add the frozen shrimp. Cook for 5-6 minutes.
- Add the carrots and broccoli, season with soy sauce and a sprinkle of black pepper. Stir everything together. Cover to cook until the veggies have soften up a bit.
- Stir in the cornstarch mixture. Add the napa cabbage. Cook for 2-3 minutes or so or until the sauce thickens.
- Serve with plain white rice or fried rice, and shanghai lumpia.
Google Recipe View Microformatting by Easy Recipe
Call her Dexie. She bosses around everybody in her kitchen.
