Crunchy Green Vegetable Stir-Fry with Shrimp

Serves - 2
Preparation - 5 min
Cooking - 13 min

I n g r e d i e n t s

  • 1 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 hot chili pepper, seeded and sliced (optional)
  • 2 ActiFry spoons vegetable oil
  • 2 small zucchinis, sliced on an angle
  • 1 1/2 cups (375 mL) sugar snap peas or snow peas
  • 1/3 cup (75 mL) cold water
  • 4 oz (125 g) jumbo shrimp, peeled, de-veined and tails on
  • 3 green onions, sliced thinly
  • 4 ActiFry spoons Asian black bean sauce
  • 1 ActiFry spoon chopped fresh coriander (approx.)

Place the onion, garlic and chili pepper (if using) in the ActiFry pan. Drizzle evenly with the oil. Cook for 5 minutes.
Add the zucchini, snap peas and water to the ActiFry pan; cook for 5 minutes or until the vegetables are tender-crisp.
Add the shrimp, green onions, black bean sauce and coriander to the ActiFry pan. Cook for 3 minutes or until shrimp is opaque. Sprinkle with additional coriander to garnish.
Serve with hot, cooked rice.


Substitute bean sprouts for the snap peas.