Recipe

10-12 peeled, deveined fresh shrimp

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cloves of garlic crushed

1 teaspoon fresh ginger grated

3 thai chili peppers, split in 2

1/2 cup of peeled, thinly sliced carrots

1/4 red bell pepper

1/4 yellow bell pepper

1/4 green bell pepper

1/4 cup of chopped baby bella mushrooms

1/2 sweet onion, thinly sliced

1/4 cup of broccoli florets

1/2 cup pre-cooked artichoke hearts

1/2 cup of brussel sprouts, outer leaves removed and split down the middle

1 small zucchini, sliced

1 stalk of green onion, chopped in to 1 inch pieces

1/2 cup cilantro, roughly chopped

FOR THE SAUCE:

2 tabelspoon fish sauce

1 teaspoon dark soy sauce

1 teasspoon oyster sauce

1/4 teaspoon white sugar

2 tablespoon water

Directions

In a small bowl combine all the ingredients under the Sauce and whisk together. Set aside until ready to use.

Season the shrimp with salt and black pepper. Set aside.

Heat a wok or a large wide skillet on high heat. Add the sesame oil.

Once the oil is almost smoking hot, add the shrimp. Cook each side without moving it for 30 sesonds each. We are just searing the shrimp. Remove from the shrimp and place in a bowl.

To the wok add the garlic, ginger and thai peppers. Saute for 30 seconds, constantly stirring so that the garlic does not burn.

Add in the onions and carrots. Allow this to saute for 2 minutes. We add these first as it takes longer to cook. We want crunchy, crisp vegetables not steamed or boiled.

Next add in the mushrooms. The mushrooms has to cook for 1 minute. Then add in the brussel sprouts and zucchini. Cook, while stirring for another minute.

Add in broccoli, artichoke hearts and bell peppers. Saute and cook until the broccoli turns a bright green color.

Add back the shrimp and the sauce. Stir to make sure the sauce coats all of the vegetables and the shrimp.

Add the cilantro and green onions. Turn off the heat.

Serve with rice.

***Notes

You can substitue the shrimp for any meat. No salt is added to the vegetables because the sauce should be enough. Adjust if you need more salt.

You can eat this on its own or with rice.

IMG_6881

IMG_6884

IMG_6897

IMG_6909

Print Friendly