Shrimp-Vegetable stir-fry

Ingredients:



Shrimp, 1 lb, vain and shell removed and washed (do not remove tail).

Snow peas 2 cup, string removed.

Red onion, ½, thinly sliced

Carrot ½ cup, sliced

Button mushroom, 1 cup, sliced

Red or yellow bell peppers, ½ cup, thinly sliced

Green scallion 4 stems, thinly sliced

Canola oil 2 table spoon

Cornstarch, 1 t-spoon dissolved in 3 t-spoon of water

Black pepper powder, ¼ t-spoon

Salt, ½ t-spoon or according to taste

Soy sauce, 2 large tablespoons

Ginger, 1” skin removed and finally minced

Garlic, 4, clove finally minced

Green chili, 2, chopped

Red dry chili, 4, whole (optional)


Method:


1. In a wok heat ½ t-spoon oil and cook the shrimp on high heat, when turn light pink and all water is evaporated take them out in a plate.

2. Now, quickly and very lightly cook the carrot, snow peas, and mushroom on very high heat, and take them out in the same plate with shrimp. No need to fry the bell peppers, or scallions.

3. In the same wok, heat the rest of the oil, and add whole red chili, chopped ginger, garlic and green chili, fry for a minute then add sliced red onion, fry for 2 minutes. Add black pepper, salt, and spy sauce to it.

4. Now add dissolved cornstarch, and boil it for 2-3 minutes to make thick gravy.

5. Transfer shrimp and other vegetable from the plate into wok; also add bell peppers of your choice and chopped scallion.

6. Mix every thing and bring it to a boil and to make gravy little thick.

7. Serve with white or fried rice.