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Sautéed shrimp and kohlrabi with ginger https://www.metro.ca/userfiles/image/recipes/saute-crevettes-chou-rave-gingembre-4821.jpg PT10M PT05M PT15M
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.
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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 0.500 red bell pepper, peeled and cut into small sticks 1 lb (454 g) shrimp, size 31-40, shelled and uncooked, defrosted 1 baby corn 3 green onions, thinly sliced Salt and pepper sauce: 1 cup (250 mL) vegetable or chicken broth juice of 1/2 lemon 1 tsp. (5 mL) corn starch 1 to 2 tsp. (5 to 10 ml) dried, crushed hot peppers
Sautéed shrimp and kohlrabi with ginger

Sautéed shrimp and kohlrabi with ginger

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 tsp.
    (5 mL)
    sesame oil
  • 2 Tbsp.
    (30 mL)
    vegetable oil
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    2.84 L, SELECTED VARIETIES


  • 2
    garlic cloves, chopped
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    5 PK PRODUCT OF CHINA


  • 1 tsp.
    (10 mL)
    fresh ginger, peeled and chopped
  • 1
    kohlrabi, peeled and cut into small sticks
  • 0.500
    red bell pepper, peeled and cut into small sticks
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    $2.99 ea.


  • 1 lb
    (454 g)
    shrimp, size 31-40, shelled and uncooked, defrosted
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    PACIFIC WHITE SHRIMP SKEWER

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    PLAIN OR MARINATED, FROZEN OR PREVIOUSLY FROZEN 74 g


    IRRESISTIBLES PACIFIC WHITE EXTRA LARGE RAW SHRIMP 21 - 25 SIZE OR GARLIC & HERB SHRIMP 340 G, FROZEN

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  • 1
    baby corn
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    BAKING POTATOES 3 PK PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC BLUEBERRIES 170 G PRODUCT OF U.S.A., NO. 1 GRADE SWEET CORN 4 PK PRODUCT OF U.S.A., NO. 1 GRADE

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  • 3
    green onions, thinly sliced

  • Salt and pepper

  • sauce:
  • 1 cup
    (250 mL)
    vegetable or chicken broth

  • juice of 1/2 lemon
  • 1 tsp.
    (5 mL)
    corn starch
  • 1 to 2 tsp.
    (5 to 10 ml)
    dried, crushed hot peppers
Imprimer ma sélection

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.

Source : Metro

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