Shrimp & Vegetable Saute, Chinese Style
Yield
4 servingsPrep
25 minCook
5 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
anchovy paste
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
sugar
|
|
| ¼ | cup |
chicken broth
|
|
| 1 | x |
red pepper flakes
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | cup |
sweet red bell peppers
seeded , cut into 1 inch squares |
|
| 1 | each |
scallions, spring or green onions
whites thinly sliced, greens cut into rounds, kept separate |
|
| 1 | pound |
shrimp
peeled, deveined, halved |
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
green peas
frozen, thawed |
|
| ¼ | cup |
mint leaves
chiffonade of |
*
|
| ¼ | cup |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
anchovy paste
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sugar
|
|
| 59 | ml |
chicken broth
|
|
| 1 | x |
red pepper flakes
|
*
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
sesame oil
|
|
| 237 | ml |
sweet red bell peppers
seeded , cut into 1 inch squares |
|
| 1 | each |
scallions, spring or green onions
whites thinly sliced, greens cut into rounds, kept separate |
|
| 453.6 | g |
shrimp
peeled, deveined, halved |
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
green peas
frozen, thawed |
|
| 59 | ml |
mint leaves
chiffonade of |
*
|
| 59 | ml |
basil
|
*
|
Directions
Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes.
In a large skillet or wok, heat the vegetable and sesame oils.
Add peppers and scallion whites and stir fry or sauté, stirring continuously for one minute.
Add shrimp and sauté for another minute.
Add garlic and sauté for 15 seconds until you get a good whiff of its aroma.
Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.
