Usuba
Stir-Fried Shrimp with Vegetables
A quick dish with tender shrimp, soft eggplants and crispy vegetables in an aromatic sauce. A spicy and piquant appetizer or main course served with rice.
- Total
- 40 min
- Standard serving
- 651.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut eggplants and tomatoes into cubes, celery into thin short strips.
- 2
Step 2
Finely chop the chili pepper. If you prefer a less spicy dish, use half of the specified amount.
- 3
Step 3
Heat sesame oil in a wok and stir-fry the sliced chili peppers.
- 4
Step 4
Add the prepared vegetables to the wok: eggplants, tomatoes, celery, and bean sprouts. Stew for 10–15 minutes until soft.
- 5
Step 5
When the vegetables begin to soften, add the soy and oyster sauces. Add the fish sauce gradually, one spoon at a time, stirring and tasting to avoid over-salting.
- 6
Step 6
Put the shrimp in a wok and simmer for 3–4 minutes until cooked. Serve hot.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
