• Kim Tomassi

CHINESE STYLE SHRIMPS & VEG

Updated: Jun 24

Serves: 3

Prep: 15 mins

Cook: 15 mins

Nutrition per serving:

Kcal – 436

Fat – 11g

Carbs – 63g

Protein – 22g


WHAT YOU NEED

  • 1 cup (185g) rice, uncooked

  • 2 tbsp. olive oil

  • 1 carrot, peeled, sliced

  • 1 pepper, chopped

  • 1 small onion, sliced

  • 3 garlic cloves, sliced

  • 1 small zucchini, sliced

  • 1 ½ tbsp. ginger, grated

  • a pinch of chilli flakes

  • 9 oz. (250g) shrimps

  • 2 tbsp. soy sauce

  • 1 tsp. potato flour

  • 2/3 cup (160ml) water

  • 1 tbsp. coconut palm sugar

WHAT YOU NEED TO DO

  • Cook the rice according to the instructions on the packaging.

  • In a wok (or large frying pan) heat 1 tbsp. of oil. Cook the carrots, peppers and garlic for 3 minutes. Then add zucchini and continuously stir for about 5 minutes. Add ginger and season with salt and chilli.

  • Move the vegetables to the edge of the pan. Add in the remaining 1 tbsp. of oil and cook the shrimps on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another minute.

  • Mix the soy sauce with the potato flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1-minute stirring frequently. Serve with cooked rice.


KEY BENEFITS OF ZUCCHINI

Protects your skin, just like those carotenoids build up in the skin of the zucchini, they build up in our skin, too. Good for your heart. Strengthens bones. Linked with healthy body weight.

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