Wok shrimp and crunchy vegetables

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  • 4
  • Easy
  • 20 mins
  • 20 mins
  • Average budget

Ingredients

  • 16 oz of frozen peeled shrimp
  • 1 fresh broccoli
  • 1 handful fresh flat beans
  • 1 tomato
  • 1 cans of corn Chinese (small Corn Green Giant brand)
  • A few basil leaves
  • soy sauce
  • balsamic vinegar
  • Sesame oil

Preparation

Step 1

Boil a pot of salted water. Using a colander (so you can withdraw each ingredient without changing the water) Cook for a few minutes thawed shrimp, each whole vegetables (except tomato). Remove them once they are cooked but they stay crisp.

Step 2

Cut the tomato into small cubes and remove seeds.

Step 3

Prepare the sauce in a bowl: - 1 tablespoon soy sauce - 2 tablespoons balsamic vinegar - 1/2 tablespoon sesame oil - salt and pepper

Step 4

In a wok or pan heat 1/2 tablespoon sesame oil, add tomatoes, shrimp, and vegetables. Warning do not cook the dish too much this stage is only used to warm the dish before serving.

Step 5

Add sauce prepared earlier. Cook for a few minutes over low heat.

Step 6

Serve the dish with Chinese noodles or basmati rice to taste.

Step 7

This dish can be accompanied by lychee juice.

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