Shrimp with vegetables

Ingredients for 4 servings:

• 300 g raw, peeled (frozen) shrimp
• 300 g broccoli
• 2 carrots
• 1 red bell pepper(s)
• 2 onions
• 1 clove(s) garlic
• ½ stalk(s) leek
• 100 g mushrooms, small
• 100 g sugar snap peas
• 80 g soy sprouts
• 100 ml vegetable broth (instant)
• 1 tsp sugar
• salt and pepper
• 4 tbsp soy sauce
• 4 tbsp oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thaw the shrimp. Cook the broccoli in boiling salted water for 3-5 minutes, refresh, and drain well. Cut the carrots, bell peppers, and onions into thin strips. Finely dice the garlic. Cut the leeks into rings. Slice the mushrooms, wash the snow peas, and drain well. Cut a slit along the back of the shrimp and remove the black intestinal threads. Wash the shrimp and pat dry. Heat 2 tablespoons of oil in a pan and fry the shrimp for 2-3 minutes, turning occasionally, then remove. Heat the remaining oil. Add the broccoli, carrots, onions, bell peppers, garlic, leeks, and mushrooms, stirring, and fry for 5-6 minutes. Mix in the snow peas and sprouts, and cook for 1-2 minutes. Add the stock, season with sugar, soy sauce, and pepper. Add the shrimp to the vegetable pan and heat through again. I serve with rice.