#ScranSunday: Recipe - Chinese Style Shrimp & Veg

NUTRITION DETAILS

Serves: 3

Prep: 15 mins

Cook: 15 mins

NUTRITION PER SERVING

436 Kcals 11g Fats

63g Carbs 22g Protein

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 1⁄2 tbsp. ginger, grated

• a pinch of chilli flakes

• 9 oz. (250g) shrimps

• 2 tbsp. soy sauce

• 1 tsp. potato flour

• 2/3cup (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.

Jonny

+971502904856

jonny@jonnyparrfitness.com

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