Stir-fried Shrimp with Seasonal Vegetables

Name: Stir-fried Shrimp with Seasonal Vegetables
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g shrimp; 1 stage carrot; 1 piece Bell peppers; 1/2 green pepper; 2 tablets lettuce; 10g oil; 4g salt; 1g black pepper powder; 5g Soy sauce; 8g ketchup; 1 piece ginger; 1 clove garlic; 3g White vinegar; 3g sesame oil; 5g starch; 3g Cooking Wine

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

At noon, I have dinner with my baby at home. There are always leftovers when there are more vegetables, but I want my baby to eat more comprehensively, so I like a variety of combinations and mixed stir-fry. Today's seasonal vegetable stir-fried shrimps are delivered by Xinyuan Sunshine Company. The green vegetables that come are matched with carrots, bell peppers, and green peppers. When they are fried, they are added with tomato sauce. When serving, lettuce leaves are placed on the bottom. The beautiful colors and the flavors that the baby likes will make the baby eat more nutritious and healthier. , Eat for a good body, eat for a good mood...

Stir-fried Shrimp with Seasonal Vegetables

1. Prepare the raw materials

Stir-fried Shrimp with Seasonal Vegetables recipe

2. Remove the shells and threads of the shrimps and clean them

3. Cut the prawns into small pieces, add appropriate amount of salt, a little cooking wine, and pepper, light soy sauce, sesame oil, starch, and marinate for ten minutes

4. Carrots, colored peppers, and green peppers are all cut into small pieces

5. Ginger and garlic mince

6. Put an appropriate amount of oil in the pan and heat it to 70% heat, add the shrimps and stir fry quickly until cooked, set aside for later use

7. Add appropriate amount of oil to the pot, heat to 70%, sauté the minced ginger and garlic

8. Add carrots, colored peppers and green peppers, stir-fry evenly, add appropriate amount of salt and fry for taste

9. Add the fried shrimps, add some tomato sauce, light soy sauce, a little white vinegar, and stir fry evenly

10. Take it out of the pot and put it on a plate with lettuce leaves

Tips:
1. The shrimp should be fried quickly, so as not to affect the taste when the fried is old;
2. Vegetables should also be fried quickly to reduce nutrient loss;
3. Wash the lettuce leaves and put them in slightly cooled boiling water. First, remove the raw water, and second, to avoid unevenness of cold and heat.