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Crunchy Green Vegetable Stir-Fry with Shrimp |
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| I n g r e d i e n t s |
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1 onion, thinly sliced |
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1 clove garlic, finely chopped |
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1 hot chili pepper, seeded and sliced (optional) |
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2 ActiFry spoons vegetable oil |
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2 small zucchinis, sliced on an angle |
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1 1/2 cups (375 mL) sugar snap peas or snow peas |
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1/3 cup (75 mL) cold water |
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4 oz (125 g) jumbo shrimp, peeled, de-veined and tails on |
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3 green onions, sliced thinly |
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4 ActiFry spoons Asian black bean sauce |
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1 ActiFry spoon chopped fresh coriander (approx.) |
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| Serves - 2 |
| Preparation - 5 min |
| Cooking - 13 min |
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Place the onion, garlic and chili pepper (if using) in the ActiFry pan. Drizzle evenly with the oil. Cook for 5 minutes. |
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Add the zucchini, snap peas and water to the ActiFry pan; cook for 5 minutes or until the vegetables are tender-crisp. |
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Add the shrimp, green onions, black bean sauce and coriander to the ActiFry pan. Cook for 3 minutes or until shrimp is opaque. Sprinkle with additional coriander to garnish. |
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| V a r i a t i o n |
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Substitute bean sprouts for the snap peas. |
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| C o o k s T i p |
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Serve with hot, cooked rice. |
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| N u t r i t i o n V a l u e s P e r S e r v i n g |
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335 calories
17 g total fat
1 g saturated fat
0 g trans fat
95 mg cholesterol
29 g carbohydrates
7 g fibre
20 g protein
2507 mg sodium
1018 mg potassium
Excellent source of: Folate, Vitamin C, Vitamin A, Vitamin B6, Vitamin B12, Iron |
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