Asian Shrimp Vegetable Pan

Asian Shrimp Vegetable Pan

Main course

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Cook Time

1 h 5 min

Servings

4

Difficulty

Medium

Prep Time

50 Min

Description

This Asian shrimp vegetable pan is a true taste experience! The combination of crunchy vegetables, juicy shrimp and a slightly spicy marinade makes this dish an absolute highlight. I like to make it when things need to be quick, but you still want something special on the table. The preparation is straightforward and the result is simply delicious. It tastes especially good when you use fresh sprouts. A great dish for lovers of Asian cuisine!

Ingredients (20 ingredients)

  • 1 bunch Basil
  • 1 piece red chili pepper
  • 17 piece Shrimp
  • 4 tbsp Rice wine
  • 4 tbsp Soy sauce
  • 20 g Wood ear mushrooms
  • 200 g Chinese cabbage
  • 1 pinch Salt
  • 1 piece red pepper
  • 150 g Zucchini
  • 100 g Mushrooms
  • 100 g Mung bean sprouts
  • 200 g Mini corn cobs
  • 100 g Sugar snap peas
  • 2 clove Garlic
  • 1 piece Ginger
  • 3 tbsp Peanut oil
  • 1 tbsp Sesame oil
  • 5 tbsp Vegetable broth (instant)
  • 1 pinch Pepper

Preparation (13 steps)

1

Prepare basil and chili

Thermomix® Setting
3 sec/Speed 8

Wash the basil, pat it dry, remove the coarse stems. Set aside a few leaves for garnish. Place the rest in the mixing bowl and chop for 3 seconds/speed 8. Transfer. Cut open the chili pepper, clean, wash and cut into rings.

3
2

Marinate the shrimp

Wash and pat dry the shrimp. Marinate with chili, basil, rice wine and soy sauce in a bowl for about 30 minutes.

3

Soak the wood ear mushrooms

Pour boiling water over the wood ear mushrooms and soak for about 15 minutes.

4

Prepare Chinese cabbage

Clean and wash the Chinese cabbage. Remove a few leaves and cook in boiling salted water for 3-4 minutes. Cut the rest into strips.

5

Cut vegetables

Clean, wash and cut the peppers and zucchini into strips. Remove the Chinese cabbage from the water and rinse with cold water. Clean, clean and halve the mushrooms. Wash and drain the sprouts, corn cobs and pods. Cut the pods into pieces. Halve the corn cobs lengthwise. Drain, wash and cut the wood ear mushrooms into pieces.

6

Chop garlic and ginger

Thermomix® Setting
3 sec/Speed 7

Peel and quarter the garlic and ginger. Place in the mixing bowl and chop for 3 seconds/speed 7.

3
7

Sauté garlic and ginger

Thermomix® Setting
3 min/248°F/Speed 1 120

Put peanut oil and sesame oil in the mixing bowl. Add garlic and ginger and sauté for 3 min./120°C/speed 1.

180
8

Remove garlic and ginger

Remove the garlic and ginger from the mixing bowl and set aside.

9

Fry the shrimp

Remove the shrimp from the marinade. Fry in a pan over high heat for 1-2 minutes. Remove shrimp.

10

Fry the vegetables

Add peppers, zucchini, corn cobs and mushrooms to the pan and fry for 2-3 minutes.

11

Add remaining vegetables

Add Chinese cabbage and sprouts, continue frying for 2-3 minutes.

12

Add shrimp and sauce

Add the shrimp, deglaze with the marinade and vegetable broth and simmer briefly.

13

Season and serve

Line 4 bowls with cooked cabbage leaves. Season everything with salt and pepper and arrange in the bowls. Garnish with basil.

Finished cooking? Great! 🎉

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Created by

Sarah Wolf

Sarah Wolf

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Aktivität: Neu dabei
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Tags

#Asian #Spicy #Vegetables #Shrimp #Fast #High in protein

Allergens

  • Crustaceans
  • Soybeans

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