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RECIPE
9 INGREDIENTS 10 STEPS 10min

Shrimp and Vegetable Stir-Fry

Turn up the romance with a homemade dinner by candlelight. Tonight’s menu: Shrimp and Vegetable Stir-Fry.
Shrimp and Vegetable Stir-Fry Recipe | SideChef
Turn up the romance with a homemade dinner by candlelight. Tonight’s menu: Shrimp and Vegetable Stir-Fry.
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10min
Total Time
$0.65
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 tsp
Oil
to taste
to taste
Minced Garlic
1 Tbsp
Thinly Sliced Carrots
1 Tbsp
Thinly Sliced Leeks
1 Tbsp
Chinese Broccoli
to taste
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Nutrition Per Serving

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CALORIES
46
FAT
2.5 g
PROTEIN
5.2 g
CARBS
1.0 g

Cooking Instructions

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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.
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Nutrition Per Serving
Calories
46
% Daily Value*
Fat
2.5 g
3%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
40.2 mg
13%
Carbohydrates
1.0 g
0%
Fiber
0.3 g
1%
Sugars
0.4 g
--
Protein
5.2 g
10%
Sodium
33.1 mg
1%
Vitamin D
--
--
Calcium
22.0 mg
2%
Iron
0.3 mg
2%
Potassium
96.4 mg
2%
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