Vegetable Shrimp Stir‑Fry with Rice

Ingredients

• 400 g peeled shrimp (pre‑cooked)
• Salt
• Pepper (freshly ground)
• 2 tbsp rice wine
• 80 g bamboo shoots
• 2 Spring Onions
• 1 Garlic clove
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 4 tbsp wok oil
• 2 tbsp Light soy sauce
• 1 tsp lemongrass paste
• 1 tbsp lime juice
• 150 ml Vegetable broth
• 0.5 tsp cornstarch
• 200 g basmati rice

Instructions

1. 1.

   Season the shrimp with salt and pepper, then drizzle with rice wine.

2. 2.

   Drain the bamboo shoots and slice into thin strips. Wash and trim the spring onions, slicing them thinly. Clean the bell peppers and cut into thin strips as well. Peel the garlic and dice finely. Cook the basmati rice according to package instructions in water.

3. 3.

   Heat the wok until very hot, then add the oil. Stir‑fry the garlic, spring onions, bell pepper and bamboo strips until fragrant. Add the shrimp and continue cooking for 2 minutes. Season with soy sauce and lemongrass paste. Pour in vegetable broth and lime juice, cover and simmer for 1–2 minutes. Taste and adjust with salt and pepper. Whisk the cornstarch with a little cold water and stir to thicken the sauce. Spoon rice into bowls, then ladle the shrimp‑vegetable mixture over it.