Shrimps & vegetables from the wok

Name: Shrimps & vegetables from the wok
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 450 g frozen shrimps (without; 7-10 Tbsp Head and skin; cooked); 1 can(s) (446 ml) Pineapple; 200 g Mongoose or; 7-10 Tbsp Soybean seedlings; 1 (228 ml) Can; 7-10 Tbsp Bamboo Shoots; 1 baby Chinese cabbage; 7-10 Tbsp or 1 Paksoi (approx. 500 g); 1-2 Garlic cloves; 1/2-1 chili pepper; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, cayenne pepper; 1 (250 ml) Bottle of "Asia sweet and sour" sauce

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

450 g frozen shrimps (without
7-10 Tbsp Head and skin; cooked)
1 can(s) (446 ml) Pineapple
200 g Mongoose or
7-10 Tbsp Soybean seedlings
1 (228 ml) Can
7-10 Tbsp Bamboo Shoots
1 baby Chinese cabbage
7-10 Tbsp or 1 Paksoi (approx. 500 g)
1-2 Garlic cloves
1/2-1 chili pepper
2-3 TABLESPOONS Oil
7-10 Tbsp salt, cayenne pepper
1 (250 ml) Bottle of "Asia sweet and sour" sauce

Directions

1
Defrost the prawns. Drain the pineapple, collect the juice. Cut the pineapple into pieces. Sort the sprouts, rinse. Drain the sprouts and bamboo
2
Clean, wash and quarter the Chinese cabbage. Cut cabbage into strips. Peel garlic and chop finely. Wash and seed the chilli and cut into rings. Rinse shrimps cold and pat dry
3
Heat the oil in a wok or large frying pan. Fry the garlic and prawns for about 3 minutes. Season with salt and cayenne pepper and remove
4
Fry the bamboo, sprouts and cabbage in the frying fat for about 2 minutes, remove. Fry the chilli and pineapple in the frying fat for about 3 minutes
5
Put everything back in the wok. Add the sauce and heat up briefly while stirring. Season to taste with salt, cayenne pepper and 4-5 tbsp. pineapple juice. Rice tastes good with it
6
Drink: cold beer