Vegetable and shrimp stir-fry

Ingredients for 1 servings:

• 1 small zucchini
• 1 pak choi
• 125 g mushrooms
• 1 clove(s) garlic
• 80 g prawn(s), cooked
• 1 tbsp cream cheese
• 1 tbsp sour cream
• some salt
• some cayenne pepper
• 1 tsp, crushed paprika powder, sweet
• some marjoram
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Low carb – quick and easy

Wash the zucchini, halve it, and slice it thinly. Trim the mushrooms a little (do not wash them), then slice them as well. Cut the bok choy into strips, rinse them in a sieve, and shake them off some of the excess water. Peel the garlic and finely dice it. Add a little oil to a pan, or perhaps a wok, and fry the mushrooms a little. Then add the zucchini, the white part of the bok choy, and a little more oil if necessary, and continue frying. Finally, add the green part of the bok choy, garlic, shrimp, and seasonings. Finally, stir in the cream cheese and sour cream. Season to taste. If you don’t want to go low-carb, you can serve it with noodles, rice, or potatoes.