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  • 25
  • 3 servings
  • 295 calories

Ingredients

  • 1 yellow bell pepper
  • 1 red bell pepper
  • a hand full of sugar snaps
  • 6 big mushrooms
  •  big carrot
  • broccoli
  • 1 pak choi
  • 100 g shrimps
  • 200 g chicken fillets in cubes
  • fresh thai basil
  • fresh mint
  • fresh coriander
  • 1 chili
  • 1 garlic clove, finely chopped
  • 2 finely chopped walnut-sized pieces of ginger
  • 1 filleted lime
  • 2 tablespoons peanut oil
  • 2 tablespoons rice wine
  • 1 tablespoon rice vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoons fish sauce
  • 1 small cup jasmine rice per person

Instructions

  1. Clean vegetables, thai basil, mint and coriander. Pick the leaves and coarsely chop. Chop the coriander stalks in small pieces and mix them with the shrimps. Fillet the lime.
  2. Heat 2 tablespoons peanut oil in a wok and fry chili, ginger and garlic for 30 seconds while stirring. Add the meat and fry for 2 more minutes. Add rice wine, stir for 30 seconds, add  rice vinegar, soy sauce, brown sugar and then add the shrimps with the coriander stalks.
  3. Now add the vegetables that take a bit longer to cook: sugar snaps, broccoli, pak choi (sliced).
  4. As a finish add the rest of the veggies. And: add the lime, some more ginger, the herbs and fish sauce.
  5. After 30 more seconds the food is ready for serving! Put the rice into bowls and add the vitamin bomb from the wok

28 g protein, 5 g fat, 34 g carbs

Source: www.giuseppefratelli.com

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