Stir-Fried Vegetables with Shrimp

Ingredients

• 300 g shrimp (peeled and deveined, except for the tail segment)
• 2 Garlic cloves
• 1 tsp freshly grated ginger
• 1 Lime (juice)
• 3 spring onions
• 2 bell peppers (red and yellow)
• 150 g baby corn (canned)
• 150 g sugar snap peas
• 1 Zucchini
• 1 Carrot
• 4 tbsp peanut oil
• 2 tbsp Soy sauce
• 2 tbsp fish sauce
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash the shrimp, pat dry, and combine in a bowl with pressed garlic, ginger, and lime juice. Set aside.

2. 2.

   Wash and trim spring onions, cut lengthwise into ~4 cm pieces. Wash, trim, and dice bell peppers. Drain baby corn. Rinse sugar snap peas. Wash zucchini, trim, and slice into sticks. Peel carrot and slice thinly.

3. 3.

   Heat oil in a wok. Stir-fry carrots, bell peppers, and baby corn for 2-3 minutes. Add sugar snap peas, spring onions, and zucchini; stir-fry another 2-3 minutes. Push vegetables to the side and cook shrimp for 3-4 minutes while stirring. Combine everything, season with soy and fish sauce, and serve garnished with coriander.