This Chinese style skinny shrimp and vegetables dish is ready in under half an hour and is packed with flavor!
This feast has incredible flavor without every one of the calories. Much obliged to you, garlic and spring onions. Hoisin sauce includes some sweetness, and soy sauce includes that salty taste we cherish. Simple and tasty!
In the event that you need it fiery, include some stew glue.
A teaspoon or so of newly ground ginger would likewise function admirably here as well. I neglected to purchase ginger, so it's not in this specific formula. Despite everything it tasted great. You don't have to restrain yourself to my veggie recommendations. On the off chance that you have to go through vegetables, don't hesitate to toss them in here.
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Serves: 4
A quick and easy skinny Chinese style shrimp and vegetable dish.
INGREDIENTS
- 3/4 pounds medium raw shrimp, peeled and deveined
- 3 cloves garlic, minced
- 15 ounces sugar snap peas
- 6 ounces broccolini
- 2 tablespoons chopped spring onions
- 1 red pepper, cut into strips
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- Salt & pepper, to taste
INSTRUCTIONS
- Cook rice according to package directions.
- Prepare the shrimp (peel and devein if not already done), chop the spring onions (I used the green and white parts), and cut the broccolini into bite-size pieces.
- Heat the olive oil in a deep frying pan or wok.
- When the oil is hot, add the shrimp and cook for about a minute, stirring constantly. Remove shrimp and set aside.
- Add the garlic, peas, broccolini, red pepper, spring onions, soy sauce, and hoisin sauce. Cook for a few minutes until the vegetables reach the tenderness you like, stirring often.
- Add the shrimp back in and mix everything together.
- Serve immediately over a bed of rice. Add salt & pepper if desired.
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