Vegetable pan with shrimps

Name: Vegetable pan with shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red peppers; 1 (approx. 500 g) Chinese cabbage; 1 small bunch of spring onions; 50 g Cashew nuts; 2 TABLESPOONS Oil; 4-5 Tbsp Soy sauce; 7-10 Tbsp salt, white pepper; 1 coated Tsp Sambal Oelek; 200 g Shrimps (deep sea crab meat)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 red peppers
1 (approx. 500 g) Chinese cabbage
1 small bunch of spring onions
50 g Cashew nuts
2 TABLESPOONS Oil
4-5 Tbsp Soy sauce
7-10 Tbsp salt, white pepper
1 coated Tsp Sambal Oelek
200 g Shrimps (deep sea crab meat)

Directions

1
Clean and wash the peppers, Chinese cabbage and spring onions. Cut paprika and cabbage into strips, spring onions into pieces
2
Roast the cashew nuts in a large pan without fat until golden brown. Take out
3
Heat the oil in a frying pan. Fry spring onions and Chinese cabbage for about 3 minutes, turning them over. Fry the bell peppers briefly
4
Deglaze with 1/8 l water and soy sauce. Bring to the boil, cover and simmer for about 5 minutes. Season with salt, pepper and Sambal Oelek
5
Rinse shrimps and drain well. Add to the vegetables with the roasted cashew nuts. Heat everything up and season again. Thin ribbon noodles go well with it
6
Vary the pan with seasonal vegetables such as broccoli or cauliflower, fennel or carrots, leek or celery