Carrot and Shrimp Miso Stir-fry

Name: Carrot and Shrimp Miso Stir-fry
Total time: 15 min
Yield: 2 份量
Ingredients: 🦐 150g peeled shrimp; 🥕 1 carrot (150g), julienned; 100g komatsuna, chopped; 1 tbsp sake; 🧂 Pinch of salt and pepper; 1 tbsp cornstarch; 1.5 tbsp salad oil; 1 tbsp sake; 🍬 1/2 tbsp sugar; 1.5 tbsp miso; 1/2 tsp doubanjiang

成本 $10, 保存 $5

來源: Recommended by CookPal

15 Min
2 份量
$10

Carrot and Shrimp Miso Stir-fry

成本 $10, 保存 $5

來源: Recommended by CookPal

15 Min
2 份量
$10

食材

Seafood
- 🦐 150g peeled shrimp
Vegetables
- 🥕 1 carrot (150g), julienned
- 100g komatsuna, chopped
Seasoning
- 1 tbsp sake
- 🧂 Pinch of salt and pepper
- 1 tbsp cornstarch
- 1.5 tbsp salad oil
Sauce
- 1 tbsp sake
- 🍬 1/2 tbsp sugar
- 1.5 tbsp miso
- 1/2 tsp doubanjiang

步驟

Marinate the peeled shrimp with sake, salt, and pepper. Massage well and coat with cornstarch.

Cut the carrot into 4cm long julienne strips. Chop the komatsuna into 3cm pieces.

Mix all the sauce ingredients (sake, sugar, miso, doubanjiang) in a bowl.

Heat 1 tbsp of salad oil in a frying pan over medium heat. Add the shrimp and stir-fry until they turn white. Remove and set aside.

Add the remaining 1/2 tbsp of salad oil to the pan. Stir-fry the carrot until tender, then add the komatsuna and stir briefly. Return the shrimp to the pan, pour in the sauce, and stir-fry quickly.

營養成分

每份

🔥

250

卡路里

20g
蛋白質
15g
碳水化合物
10g
脂肪

💡 小提示

Serve immediately to enjoy the fresh flavors and textures.You can substitute komatsuna with spinach or bok choy if unavailable.Adjust the amount of doubanjiang to control the spiciness.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。