Mixed vegetables & shrimps

 

Here’s a simple dish that is easy to prepare and packed with nutrients.  The ginger sauce definitely enhances the flavors of the half-cooked vegetables.  The shrimps are cooked separately and spread on top of the dish.  You can use it as topping for Asian noodles or eat it with rice.

Ingredients:

• 1 pc ginger (about the size of a thumb)
• 1 pc small onion, cut in strips
• 3 tbsp soy sauce
• 1- 1 1/2 tbsp corn starch, dissolved in about 1/2 c water
• 1 stalk leeks, cut in 3-inch pieces
• 1 pc medium carrot, sliced into strips
• 1 small chayote, sliced into strips
• 1 small red bell pepper, sliced into strips
• 2 celery stalks, sliced thinly
• 4 leaves of Chinese cabbage (cut the bottom half in 1-inch pieces; the green part or upper half in 2-inch pieces)
• 1/2 tbsp sesame seeds
• 150 g shrimps (shells removed; omit or vary amount according to preference)

Procedure:

1. Heat a pan over medium heat and add canola oil.  Saute ginger and add onion. Cook until onion is almost translucent.
2. Add chayote.  Cook until it turns bright green (but not yet cooked) then add the celery (the sliced stalks), carrots, and the sliced bottom part of the cabbage.
3. Add soy sauce and corn starch.  Add 1/2 c water or according to your desired amount of sauce and salt and pepper to taste. 
4. Add the remaining vegetables until most of the vegetables are half cooked (cook throughly if you wish).  Note, the chayote would be fully-cooked by then.
5. Transfer in a shallow serving dish.
6. On the same pan, cook the shrimps with a little oil and salt.  Add the sesame seeds and cook until the flavors are released.
7. Spread the shrimps on top of the vegetables and serve.