Recipe #4821
Sautéed shrimp and kohlrabi with ginger
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 min |
| Total: | 15 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 tsp. (5 mL) sesame oil
- 2 Tbsp. (30 mL) vegetable oil*
- 2 garlic cloves, chopped
- 1 tsp. (10 mL) fresh ginger, peeled and chopped
- 1 kohlrabi, peeled and cut into small sticks
- 1/2 red bell pepper, cut into medium dice
- 1 lb. (454 g) shrimp, size 31-40, shelled and uncooked*, defrosted
- 1 tin of baby corn*, cut into small chunks
- 3 green onions, thinly sliced
- Salt and pepper to taste
- Sauce
- 1 cup (250 mL) vegetable or chicken broth*
- Juice of ½ lemon.
- 1 tsp. (5 mL) cornstarch*
- 1 to 2 tsp. (5 to 10 mL) dried, crushed hot peppers
Preparation
In a large frying pan or wok, heat both oils over medium-high heat.
Gently brown the garlic and ginger and immediately add in the kohlrabi and bell pepper.
Sauté for 1 minute.
In the meantime, mix all the sauce ingredients in a small bowl and set aside.
Then add the shrimp, baby corn and green onions to the pan.
Continue cooking for 2 minutes.
When the vegetables are partially cooked but still crisp, add the sauce and let simmer for 1 minute. Add the salt and pepper.
Suggestion
Origin: Chinese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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