Roast with shrimps
4 servings
20 minutes
Shrimp stir-fry is a dish of Pan-Asian cuisine that combines fresh vegetables, tender shrimp, and aromatic sauce. Its history begins in Eastern countries where the balance of flavors and textures is traditionally valued. Crispy broccoli and sweet pepper create a bright contrast with juicy shrimp, while the sauce made from orange juice, soy sauce, ginger, and cane sugar adds a spicy sweetness with a hint of citrus tang. The dish cooks quickly while retaining the maximum benefits of the ingredients and pairs perfectly with rice that absorbs the rich flavors. It’s a great choice for an Asian-style dinner when you want something light yet full of taste.
1
In a pan or wok, sauté the broccoli and peppers in oil until they are soft.
- Broccoli florets: 300 g
- Red chili pepper: 1 piece
- Green bell pepper: 1 piece
- Olive oil: 1 tablespoon
2
Add the shrimp and simmer for 3-5 minutes or until the shrimp turn pink.
- Peeled shrimp: 450 g
3
Mix cornstarch, cane sugar, ginger, orange juice, and soy sauce until smooth.
- Cornstarch: 1 tablespoon
- Cane sugar: 2 tablespoons
- Grated ginger: 1 teaspoon
- Orange juice: 1 glass
- Soy sauce: 0.3 glass
4
Pour the mixture into the pan.
5
Bring to a boil and cook for 2 minutes or until thickened.
6
Serve over the rice.
- Rice: to taste
