Shrimp with Sweet Red Pepper & Cucumber
Quick, easy and tasty. Shrimp is stir-fried with sweet red bell pepper and cucumber in a sweet and salty sauce. Feel free to substitute shrimp to chicken. Serve it on top of steamed rice or crusty bread.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
shelled and deveined |
|
| 1 | medium |
onions
sliced |
|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | each |
cucumbers
pared and sliced, 1/4 inch thickness |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | x |
salt
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
shelled and deveined |
|
| 1 | medium |
onions
sliced |
|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | each |
cucumbers
pared and sliced, 1/4 inch thickness |
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sugar
|
|
| 1 | x |
salt
|
*
|
| 45 | ml |
vegetable oil
|
|
Directions
Wash and slice all ingredients, as needed.
Place oil in wok, add shrimp and onion, stir fry 2 or 3 minutes until shrimp turn white.
Add sliced cucumber, soya sauce, sugar.
Stir, cover wok, cook 3 minutes, lifting cover once to stir ingredients.
Lift cover up, add red pepper and salt, to taste.
Cover wok.
Cook everything 2 more minutes.
Stir everything well.
NOTE: Chicken can be substituted for shrimp.
