Shrimp and Vegetable Stir-Fry

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 tsp

Oil

to taste

Grated Fresh Ginger

to taste

Minced Garlic

2 oz

Shrimp

1 Tbsp

Thinly Sliced Carrots

1 Tbsp

Asparagus

1 Tbsp

Thinly Sliced Leeks

1 Tbsp

Chinese Broccoli

to taste

Salt

Cooking Instructions

HIDE IMAGES

Step 1

When using a wok on an induction hob, place the ring over a cooking zone and rest the wok inside it.

Step 2

Turn up heat to level 13, and add Oil (1 tsp) . The oil reaches ideal wok temperatures in under a minute, making induction considerably faster than gas. Lower the heat to level 8.

Step 3

Stir-fry the Garlic (to taste) and Fresh Ginger (to taste) for 15 seconds.

Step 4

Stir-fry the Shrimp (2 oz) for 20-30 seconds till they turn golden brown. Induction heats up your cookware directly and with minimal heat loss making it quicker and more energy-efficient than gas.

Step 5

Remove the shrimps from the wok and set aside.

Step 6

Prepare your vegetables and turn the heat back up to level 13-14.

Step 7

Add the Carrots (1 Tbsp) to the wok first. Stir-fry for about 20 seconds.

Step 8

Then add the Asparagus (1 Tbsp) , Leeks (1 Tbsp) , and Chinese Broccoli (1 Tbsp) . Stir-fry for about 15-30 seconds.

Step 9

Next, place the shrimps back in the wok and stir-fry for a maximum of 30 seconds to get the outer layers golden brown and crispy. Season with Salt (to taste) .

Step 10

Serve the dish.