Stir-fried Shrimps with Zucchini and Bell Peppers
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Zucchini | 4 taels |
| Bell peppers | 2 taels |
| Shrimps | 2 taels |
| Canola oil | 2 teaspoons |
| Chopped garlic | some |
| Sliced ginger | some |
Seasonings:
| Salt | ¼ teaspoon |
| Sugar | ¼ teaspoon |
| Cornstarch-water mixture | some |
Cooking Method:
| 1. | Slice the zucchini. Cut the bell peppers into sections. |
| 2. | Blanch the shrimps. Set aside. |
| 3. | Heat a wok and add canola oil. Sauté the chopped garlic and ginger slices until aromatic. |
| 4. | Add zucchini, bell peppers and shrimps. Stir-fry until done. |
| 5. | Season with salt and sugar, then thicken with the cornstarch-water mixture. |
Per serving:
| Energy(kcal) | 61 |
| Carbohydrate(g) | 4 |
| Protein(g) | 5 |
| Fat(g) | 3 |
| Sugar(g) | 1 |
| Sodium(mg) | 151 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by Happiness Cuisine.
