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Le Chaudron recipe
Wok de crevettes aux légumes
Shrimp and vegetable stir-fry
⏱ 20 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)peeled shrimp
200 g (7 oz)snow peas
2red bell peppers, cut into strips
1broccoli, in small florets
200 g (7 oz)bean sprouts
3green onions, chopped
3 tbspJapanese soy sauce
1 tbsptoasted sesame oil
- 500 g (18 oz) peeled shrimp
- 200 g (7 oz) snow peas
- 2 red bell peppers, cut into strips
- 1 broccoli, in small florets
- 200 g (7 oz) bean sprouts
- 3 green onions, chopped
- 3 tbsp Japanese soy sauce
- 1 tbsp toasted sesame oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut all the vegetables into even strips and florets so they stir-fry quickly.
- Heat the wok over very high heat for 2 minutes until smoking hot.
- Add the toasted sesame oil and stir-fry the shrimp for 2 minutes.
- Set the shrimp aside and stir-fry the broccoli and bell peppers for 3 minutes.
- Add the snow peas and keep stirring with a bamboo spatula so they stay crisp.
- Add the bean sprouts at the end and toss for 1 minute.
- Return the shrimp, add the soy sauce, sprinkle with green onions and serve right away in bowls.
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