Chinese-style vegetables with shrimp
4 servings
40 minutes
Chinese-style vegetables with shrimp is a dish that combines vibrant Eastern flavors and the freshness of seafood. Chinese cuisine is renowned for its balance of sweet, salty, spicy, and umami flavors, and this recipe is no exception. Vegetables sautéed in sesame oil gain an appetizing tenderness, while soy, oyster, and fish sauces add depth to the taste. Tender shrimp harmoniously complement the dish with a marine note. The spiciness of chili pepper adds zest, making each bite rich and memorable. This dish is perfect for a light dinner or festive table, and its simplicity in preparation allows you to enjoy rich flavors without extra hassle.
1
Cut the eggplants and tomatoes into cubes, the carrot into half rings, and the celery into thin short strips.
- Eggplant: 4 pieces
- Tomatoes: 1 piece
- Celery stalk: 4 pieces
2
Finely chop the chili (you can reduce the amount by half if you're worried it will be too spicy).
- Green chili pepper: 5 piece
3
Heat sesame oil in a wok and sauté the chili.
- Sesame oil: 2 tablespoons
- Green chili pepper: 5 piece
4
Send the vegetables to the wok and simmer for 10-15 minutes until soft.
- Eggplant: 4 pieces
- Tomatoes: 1 piece
- Celery stalk: 4 pieces
5
Once the vegetables start to soften, pour soy, oyster, and fish sauces into the wok. It's better to add fish sauce in portions—one spoon at a time, mixing and tasting to avoid over-salting.
- Soy sauce: 4 tablespoons
- Oyster sauce: 3 tablespoons
- Fish sauce: 4 tablespoons
6
Add shrimp to the vegetables and simmer for 3-4 minutes.
- Shrimp: 500 g
