Stir‑Fried Vegetables with Shrimp

Ingredients

• 2 bunches spring onions
• 300 g red bell peppers
• 2 cloves garlic
• 2 cans water chestnuts (drained weight 225 g each)
• 1 tbsp freshly chopped ginger
• 3 tbsp peanut oil
• 125 g shrimp (pre‑cooked)
• 200 ml chicken broth (instant or homemade)
• 80 ml rice wine
• 60 ml light soy sauce
• 6 tbsp rice vinegar
• 3 tbsp tomato paste
• 2 tbsp sugar
• 1.5 tbsp cornstarch

Instructions

1. 1.

   Wash, trim and slice the spring onions into about 1 cm thick diagonal pieces; wash, trim, deseed the bell peppers and cut all white membranes into roughly 2 cm cubes; peel and finely chop the garlic; drain the water chestnuts.

2. 2.

   Heat the oil in a wok, briefly stir‑fry the garlic and ginger, add the water chestnuts, spring onions and bell peppers and cook for 3–4 minutes while stirring; then add the shrimp and cook for another ~2 minutes. Stir in the chicken broth, rice wine, soy sauce, rice vinegar, sugar and tomato paste and simmer for another ~3 minutes.

3. 3.

   Whisk the cornstarch with 2 tbsp cold water until smooth, pour into the wok, bring to a boil and let thicken slightly; taste and adjust seasoning.

4. 4.

   Serve the sweet‑and‑sour shrimp stir‑fry over rice.