Shrimp Stir-fry with Bifum
Pre-preparation:
10-15 minutes
Preparation:
15-20 minutes
Servings:
3-4 servings
Chef's Notes
One Pot Meals They only advance our life when it comes to preparing and doing the dishes, right? I'm fan! This shrimp stir-fry is a super different but delicious and quick recipe!
Ingredients
400g of shrimp
Salt and lemon to taste
1 heaping tablespoon olive oil
1 tablespoon olive oil
1 onion cut into half moons
1 carrot cut into sticks
1 teaspoon minced ginger
1/2 zucchini in sticks
1/2 cup cabbage
2 garlic cloves
Lemon juice
1/4 cup soy sauce
200g of rice noodles
Cilantro/parsley/onion to taste
Step by step
1. Season the shrimp with salt and lemon,
2. Heat the oil in the pan and brown the prawns on one side, then turn and brown the other side,
3. Book and make one more batch if needed (don't fill the pan too much so that they brown well),
4. In the same pan add the oil and saute the onion, carrot and ginger,
5. Then add the zucchini and cabbage,
6. Season with salt, lemon juice and soy sauce,
7. If you need to drip a little water to create steam and help cook,
8. Hydrate the bifum in a pot with boiling water and stir for 1-2 minutes, drain and add to the vegetables,
9. Add the rest of the shoyu sauce, mix, add the shrimp, finish with the herb of your choice and serve ❤️