Stir Fry Wok Shrimp & Vegetables

A healthy low carb stir & fry shrimp wok recipe with vegetables. The wok pan allows the food to cook quickly over high heat without burning. Shrimp and vegetables cook in a few minutes in a hot wok, so it not necessary to add a lot of oil. 


WOK SHRIMP & VEGETABLES RECIPE

Ingredients (2 servings)

  • 200 g Shrimp (thawed)
  • ½ Sweet Red Bell Pepper
  • ½ Sweet Green Bell Pepper
  • 1 Hot Green Pepper
  • 1 Carrot
  • 100 g Champignons
  • 1 Red Onion
  • 1 Stalk of Green Onion
  • 1 Garlic Clove
  • 50 g Unfrozen Fava Green Beans (1/3 Cup)
  • 30 g Peanuts (1/4 Cup)
  • 50 g Soia Sprouts
  • 6 Pieces of Baby Corns (Canned)
  • 3 tbsp. Sesame Oil (Can be replaced with Peanut or Sunflower oil)
  • 3 tbsp. Soy Sauce
  • 2 tbsp. Chili Sauce

INSTRUCTIONS

Peel the shrimp, separate the heads, remove the shell, keeping the last scale. Remove the insides through a small incision on the back.

Clean bell peppers from the core and seeds, cut into sticks. Cut the salad onion and hot pepper into small rings obliquely. Chop the onion into slices.
Remove a waxy outer coating of unfrozen beans.
(If you use fresh fava beans, blanch them in boiling water for 30 seconds, and then transfer into ice water. The waxy coating will slip right off.)

Cut the stems off the mushrooms, and cut them in the sticks. Peel the hats of mushrooms and cut into thin slices. Cut the carrot into sticks. Finely chop the garlic.

Heat the oil in a wok over high heat. Add peanuts, fry for one minute. Add peeled shrimp tails. Cook for 2 minutes, continuously shaking the wok.
Add chopped garlic. Add mushrooms, carrots, onions and chopped peppers. Fry over medium heat for 4-5 minutes, stirring constantly.
Add beans and baby-corn. Add soy and chili sauces — Stew the vegetables for 2 minutes.
Turn off the heat and add the soy sprouts.

A healthy low carb stir & fry shrimp wok recipe with vegetables
    A healthy low carb stir & fry shrimp wok recipe with vegetables

    Shrimp Wok with Vegetables

    Servings: 2

Ingredients

  • 200 g Shrimp (thawed)
  • ½ Sweet Red Bell Pepper
  • ½ Sweet Green Bell Pepper
  • 1 Hot Green Pepper
  • 1 Carrot
  • 100 g Champignons
  • 1 Red Onion
  • 1 Stalk of Green Onion
  • 1 Garlic Clove
  • 50 g Unfrozen Fava Green Beans
  • 30 g Peanuts
  • 50 g Soia Sprouts
  • 6 Pieces of Baby-Corn (Canned)
  • 3 tbsp Sesame Oil
  • 3 tbsp Soy Sauce
  • 2 tbsp Chili Sauce

Instructions

  1. Peel the shrimp, separate the heads, remove the shell, keeping the last scale. Remove the insides through a small incision on the back. Clean bell peppers from the core and seeds, cut into sticks. Cut the salad onion and hot pepper into small rings obliquely. Chop the onion into slices. Remove a waxy outer coating of unfrozen beans. Cut the stems off the mushrooms, and cut them in the sticks. Peel the hats of mushrooms and cut into thin slices. Cut the carrot into sticks. Finely chop the garlic.
  2. Heat the oil in a wok over high heat. Add peanuts, fry for one minute. Add peeled shrimp tails. Cook for 2 minutes, continuously shaking the wok. Add chopped garlic. Add mushrooms, carrots, onions, and chopped peppers. Fry over medium heat for 4-5 minutes, stirring constantly. Add beans and baby-corn. Add soy and chili sauces — Stew the vegetables for 2 minutes. Turn off the heat and add the soy sprouts.
    shrimp wok