Vegetable Stir-Fry with Shrimp and Rice

Ingredients

• 100 g mung bean sprouts
• 200 g baby corn
• 200 g Sugar snap peas
• 2 carrots
• 200 g shrimp (pre-cooked)
• 2 Garlic cloves
• 100 g water chestnuts (canned)
• 2 red bell pepper halves
• 2 green bell pepper halves
• 1 chopped chili pepper
• 4 Spring Onions
• 50 g mushrooms
• 150 g bamboo shoots (sliced, glass jar)
• 2 tbsp Cashews
• 1 tbsp Sesame seeds
• ground ginger
• 3 tbsp oil
• light soy sauce

Instructions

1. 1.

   Wash and trim the sugar snap peas.

2. 2.

   Peel carrots and slice into rounds.

3. 3.

   Peel garlic and finely chop.

4. 4.

   Wash bell peppers, halve them, remove seeds and white membranes, and cut into strips.

5. 5.

   Wash spring onions, trim, and cut into rings.

6. 6.

   Clean mushrooms and slice.

7. 7.

   Sauté shrimp with garlic and chili in hot oil. Add sugar snap peas, baby corn, carrots, bell pepper, mushrooms, and spring onions gradually, sautéing together. Then add mung bean sprouts, drained water chestnuts, bamboo shoots, nuts, and sesame seeds. Simmer together for about 3-4 minutes. Season with ginger and soy sauce to taste.