Sauté de crevettes

Ingrédients

• 2 cups Shrimps (cleaned, veined and shelled)
• 2 cups Bell peppers (sliced into long strips)
• 3 tbsp Canola oil ((divided) )
• 1/2 cup Green onions ((or shallots) chopped )
• 1 clove Garlic (thinly sliced)
• 1/2 inch Ginger (thinly sliced)
• 4 oz Tofu (sliced into long strips)
• 1/4 cup Parsley (or cilantro chopped )
• 2 tbsp Soya sauce
• 1 tbsp Dark soy sauce
• 1 1/2 tbsp Honey
• 1 tbsp Fish sauce (or 1 tsp Dashi powder)
• 1 tsp Rice wine vinegar
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• 4 tbsp Water

Préparation

1. 1

   Clean, vein, shell, and pat dry the shrimps. Cut the peppers into long ¼ inch strips and set aside. Dice the tofu into long, thin pieces similar to the peppers.

2. 2

   Combine all sauce ingredients in the small bowl, and set aside.

3. 3

   Heat the wok on high and add one tablespoon of cooking oil. Add the shrimps and stir fry for 3 minutes until they turn pink and are almost cooked. Then, remove from the pan and set aside.

4. 4

   To the same wok, add another tablespoon of oil and lightly brown the tofu on all sides - remove and set aside.

5. 5

   Next, add another tablespoon of oil to the wok - saute ginger and garlic. Then, add the bell peppers. Stir-fry for two minutes on high.

6. 6

   Return the tofu and shrimp to the pan along with the sauce and green onions. Stir-fry for two minutes until everything is well combined.

7. 7

   Finally, sprinkle some fresh chopped cilantro. Garnish with more green onions.

8. 8

   Enjoy!