How to Make Shrimp Stir Fry

How to Make Shrimp Stir Fry 

Shrimp make a colorful and tasty addition to a vegetarian jumping dish. Shrimps are also easy to relax for later use and cold eating, making this dish easy to carry for picnics or potlucks.

ingredients

1lb (0.5 kg) of pre-cooked shrimp (or 1.5 pound raw, shelled shrimp)

3 cups green cabbage or bok choy, cut into strips

3 large carrots, cut into "pieces"

1 large red onion, sliced

1 cup of snow peas in shell

2 cups chopped broccoli crowns

4 large shiitake mushrooms, rinsed and sliced

1/2 cup bamboo shoots (optional)

1/2 cup sliced ​​water chestnuts (optional)

Cooking oil 1 cup (canola or sunflower)

2 tablespoons sesame oil

4 garlic cloves, chopped

Soy sauce 2/3 cup

1 teaspoon ground ginger (optional)

1 teaspoon black pepper

Cook the shrimp (skip this step if the prawns are pre-cooked):

Shrimp shell, if necessary.

Boil 6 cups of water in a large saucepan.

Add the shrimp.

Boil up to bright pink

Heat 1/3 cup of cooking oil and 1 tablespoon of sesame oil in a medium skillet.

Add garlic, onions, mushrooms and shrimp.

Stir until everything is well oiled, and the onions and mushrooms are tender. Leave besides.

Heat the soy sauce, pepper, ginger and remaining oil in a large skillet or wok.Add vegetables and stir to coat with oil and soy mix.

Bake briefly, so that the vegetables are still crunchy

Add the shrimp mixture, stirring until the vegetables are tender.

to serve.