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Stir-fry Hakka-style Shrimp and Vegetables
Course
Entree
Keyword
shrimp
Servings
2
servings
Calories
300
kcal
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
15g
23%
Saturated Fat 2g
13%
Cholesterol
185mg
62%
Sodium
800mg
35%
Potassium
711mg
20%
Carbohydrates
17g
6%
Fiber 5g
21%
Sugar 7g
8%
Protein
27g
54%
Calcium
165mg
17%
Iron
1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.