Ingredients (per portion)
1 large Bok-choi
2 handfuls of sugar snap peas
10 medium sized shrimps, cleaned
1 tbsp dark soy sauce
1 tbsp vegetarian hoisin sauce
What to do next
1 large Bok-choi
2 handfuls of sugar snap peas
10 medium sized shrimps, cleaned
1 tbsp dark soy sauce
1 tbsp vegetarian hoisin sauce
What to do next
- Wash the Bok-choi thoroughly and cut it in manageable pieces
- Clean the sugar snaps
- Devein the shrimps, rinse them again
- Heat a big frying pan (big enough to hold the cut Bok-choi later on) to medium heat
- Add the soy sauces and the shrimps
- Turn the shrimps after about a minute or once they are not translucent anymore
- Once shrimps are ready, take them out of the pan and put them aside.
- Without rinsing the pan, add the Bok-choi. Add a small amout of water with it to avoid burning and to quick-start the steaming process. Cover with a lid.
- After 3 minutes, add the sugar snaps.
- Stir the vegetables every couple of minutes until Bok-choi is soft.
- Add back the shrimps and stir again. Wait a minute for them to reheat.
- Enjoy!
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