Cantonese Shrimp and Vegetable Stir-Fry
serves 2
Stir-fries are one of the easiest
and tastiest ways to eat more vegetables. This veggie-packed shrimp
stir-fry takes less time to prepare and cook than ordering takeout,
and we reckon it tastes twice as good!
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon water
3 tablespoons peanut or canola oil
16 large uncooked shrimp (prawns) — peeled and deveined
½ yellow pepper — cut into thin strips
½ red pepper — cut into thin strips
16 green beans — halved
1 carrot — cut into thin rounds
1 scallion — thinly sliced on the diagonal
2 cloves garlic — finely chopped
Cooked rice or noodles, to serve
MIX the oyster sauce, soy sauce, rice
vinegar and water together in a small bowl until combined. HEAT a
wok or large frying pan over a high heat, add 1 tablespoon of the
oil and stir-fry the shrimp for 2 minutes. REMOVE the shrimp from
the wok and set aside on a plate. HEAT the remaining 2 tablespoons
of oil in the wok and stir-fry the yellow and red peppers, green
beans and carrot for 5 minutes. ADD the scallions and garlic and
stir-fry for a minute, then return the cooked shrimp to the wok. ADD
the sauce mixture and cook for 30 seconds to heat through. SERVE
with rice or noodles.
© MediterrAsian.com