Komatsuna and Shrimp Peperoncino Stir-fry

Name: Komatsuna and Shrimp Peperoncino Stir-fry
Total time: 15 min
Yield: 2 份量
Ingredients: 🦐 100g peeled shrimp; 200g komatsuna (Japanese mustard spinach); 🧄 1 clove minced garlic; 1 tsp sliced chili; 1 tbsp olive oil; 1/2 tsp chicken stock powder; 🧂 1/3 tsp salt; Pinch of pepper

成本 $8, 保存 $12

來源: Recommended by CookPal

15 Min
2 份量
$8

Komatsuna and Shrimp Peperoncino Stir-fry

成本 $8, 保存 $12

來源: Recommended by CookPal

15 Min
2 份量
$8

食材

Seafood
- 🦐 100g peeled shrimp
Vegetables
- 200g komatsuna (Japanese mustard spinach)
- 🧄 1 clove minced garlic
- 1 tsp sliced chili
Oil
- 1 tbsp olive oil
Seasoning
- 1/2 tsp chicken stock powder
- 🧂 1/3 tsp salt
- Pinch of pepper

步驟

Wash the komatsuna thoroughly, cut into 4-5 cm pieces, separating stems and leaves. Mince the garlic.

Remove the vein from the shrimp, wash, and pat dry.

Heat olive oil, garlic, and chili in a pan over low heat until fragrant. Add shrimp and stir-fry over medium heat until they change color.

Add komatsuna stems first, then leaves, and stir-fry over high heat. Add seasonings and mix well.

營養成分

每份

🔥

180

卡路里

20g
蛋白質
5g
碳水化合物
8g
脂肪

💡 小提示

You can substitute komatsuna with spinach or pea shoots.Shrimp can be replaced with squid or octopus for variation.Serve immediately for the best flavor and texture.

⚠️ 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。