John Myers
Ingredients for 4 servings:
- 500 g shrimp(s), frozen or fresh, ready to cook
- 250 g asparagus, green or white
- 300 g carrot(s)
- 250 g mushrooms
- 1 bunch of flat-leaf parsley
- 1 chili pepper(s), red, hot
- 1 garlic clove(s)
- 500 ml vegetable stock
- 2 tbsp soy sauce
- salt and pepper
- oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
low-carb
Peel the asparagus, cut diagonally into 5 cm thick pieces, and blanch in hot water for about 10 minutes. Tip: Heat the water in a kettle and pour it over the asparagus in a bowl. Peel the carrots and cut into thin sticks. Clean and slice the mushrooms. Finely chop the garlic and chili pepper. Heat the oil in a wok and sauté the garlic and chili for 3 minutes until translucent. Gradually sauté the asparagus, carrots, and mushrooms for another 10 minutes. Add the vegetable stock with the soy sauce and simmer for another 10 minutes, then season with salt and pepper. Finally, add the shrimp and simmer for another 3 minutes. Arrange everything in a bowl and serve with parsley. Carbohydrates: 8 g Protein: 28 g
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