Stir-Fried Vegetables with Shrimp

Ingredients

• 2 leaves Chinese cabbage
• 150 g sugar snap peas
• 150 g baby corn
• 2 carrots
• 200 g small Thai eggplants
• 0.5 bunch spring onions
• 3 cloves garlic
• 1 stalk Celery
• 50 g bean sprouts
• 2 tbsp oil
• 2 tbsp Light soy sauce
• 2 lemon leaves
• 12 cocktail shrimp
• 2 tbsp sesame oil
• 1 tbsp Vegetable oil
• Salt
• Pepper
• Ginger powder

Instructions

1. 1.

   Cut the Chinese cabbage into bite-sized pieces. Wash and trim the sugar snap peas. Rinse, trim, and cut the eggplants into small pieces. Peel the carrots and slice them thinly. Wash, trim, and chop the spring onions into small pieces. Peel the garlic cloves. Wash the celery and slice it.

2. 2.

   Wash the bean sprouts and drain them.

3. 3.

   Rinse, trim, and pat the shrimp dry. Heat sesame oil and 1 tbsp vegetable oil in a wok over high heat and stir-fry the shrimp for 3-4 minutes until cooked. Remove and keep warm. Heat the remaining oil, then add the vegetables (except the bean sprouts) with the lemon leaves, stirring vigorously for 5 minutes. Season with salt, pepper, and ginger powder. Add the bean sprouts and cook for another minute. Serve with the shrimp and rice.