Stir-fry Fujianese-style Fish With Peppers

Stir-fry Hakka-style Shrimp and Vegetables

Course Entree
Keyword shrimp
Servings 2 servings
Calories 300kcal

Equipment

  • Wok or flat-bottomed skillet

Ingredients

  • 1 cup carrots
  • ½ tsp corn starch
  • 2 tbsp olive oil
  • 4 tsp garlic
  • 2 cup cabbage napa
  • 1 ½ cup broccoli florets
  • 1 ½ cup cauliflower florets
  • ½ lb shrimp raw
  • ½ tsp sea salt
  • ¼ tsp white pepper ground

Instructions

  • Soak the carrots in about 1 cup of cold water for 1 hour.
  • In a small bowl combine 1 tablespoon of the carrot soaking water with the cornstarch.
  • In another small bowl measure 1/3 cup of the carrot water.
  • Heat the wok or flat bottom skillet until water drops sizzle.
  • Add oil and the garlic, and stir-fry until fragrant.
  • Add carrots and stir-fry for 1 minute or until the garlic begins to brown.
  • Add the shrimp and stir-fry for 30 seconds or until the shrimp just begins to turn orange.
  • Add the cabbage and stir-fry for 30 seconds or until the cabbage just begins to wilt.
  • Add the broccoli and cauliflower and stir-fry for 30 seconds or until the broccoli begins to turn bright green.
  • Sprinkle on the salt and pepper, add the reserved ⅓ cup carrot water, and stir-fry a few seconds or until just combined.
  • Cover and cook for 30 seconds.
  • Uncover, restir the cornstarch mixture, swirl it into the wok, and stir-fry 30 seconds or until the shrimp are just cooked.

Notes

Young, Grace. Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories . Simon & Schuster. Kindle Edition.

Nutrition

Nutrition Facts
Stir-fry Hakka-style Shrimp and Vegetables
Amount Per Serving (400 g)
Calories 300 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 185mg62%
Sodium 800mg35%
Potassium 711mg20%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 7g8%
Protein 27g54%
Calcium 165mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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