Easy Shrimp and Vegetable Stir Fry. This is a really easy and quick recipe.
The idea is to cook everything very quickly, on a high heat, so that all the juices, natural vitamins and minerals are sealed for maximum flavour and goodness.
Not only are flavours and nutrients important in Chinese cooking, but texture also carries a high importance. In this dish, you have the soft velvety texture of the fresh tofu, the medium crunch of the Chinese vegetables, and the sweetness of the shrimp, all married together with that distinctive light Chinese flavour sauce that comes with a stir fry.
In this recipe I’ve added some fresh squid. You could also add some pieces of crab, or a firm fish, such as cod, cut in to bite sized pieces. I like my stir fry with a hint of heat, so here, I have added some chopped fresh chili. Again, if you don’t want any heat, you simply leave it out!
The main thing to remember is to use vegetables which will cook quickly, be vibrant in colour and ones your family will enjoy!
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Serves: 2 – 4 Persons
12 tiger prawns / Large Shrimp
1 Cup Fresh Tofu, cubed (optional)
1 Large bag of bean sprouts
Handful of mushrooms (optional)
1 inch piece of ginger, minced
2 cloves garlic, minced
1/2 green chili, finely chopped
1/2 red chili, finely chopped
1 lb of Chinese Choy Sum or Bok Choy or other Chinese green vegetable
1 spring onions / scallions, chopped
handful of fresh coriander / cilantro, chopped
**Note: The addition of chili’s is a personal preference. If you do not want heat, leave them out!
The measures I have used for the main ingredients are approximate and you can add more or less or items to suit. Be as flexible as you like!
2 teaspoons cornflour / cornstarch
1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 teaspoons Chinese rice wine
2 teaspoons sesame oil
1 teaspoon chicken stock powder
4 tablespoons water
1. Wash and cut the Choy sum into 2 inch size pieces. Cube the tofu in to bite size cubes, around 1 inch squares. Quarter the mushrooms (if using).
2. Peel, wash and de – vein the shrimp.
3. Make the sauce. – Add all the sauce ingredients into a bowl, and stir so that the cornflour has dissolved.
4. Heat the wok until it is smoking. Add a tablespoon of vegetable oil to the wok.
5. As soon as the wok is hot, add the Choy sum and any other green vegetables and mushrooms, and stir until cooked. Whilst stirring, add the ginger, garlic and chili’s, if using. Keep stirring the vegetables to distribute the heat. They should have a slight bite to them, and not be over cooked.
6. Then add the shrimp and bean sprouts, again, keep stirring the ingredients in the pan, until you see the shrimp start to turn pink. Then add the sauce and stir in to the ingredients in the pan. Once you see the sauce start to bubble, very carefully add the tofu if using, and gently stir so the tofu is nicely distributed. Fresh tofu is very delicate and will break up easily, so be gentle! Once the sauce begins to bubble, it’s done!
Serve hot from the pan with some nice fragrant jasmine rice.
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