Shrimp and vegetable stir fry ( happosai)

Shrimp and vegetable stir fry ( happosai)

Course: main dish

Cuisine: Japanese Fusion

Keyword: easy, High Protein, Japanese Chinese, Lean protein, Pork, quick dinner, Shrimp, Stir fry, Vegetable

Prep Time 15

Cook Time 10

Packed with shrimp, mushrooms, and vegetables in a light savory sauce.

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Ingredients Method Nutrition Notes

Ingredients

4 oz Shrimp Peeled and deveined
3 oz Pork or chicken Thinly sliced
1 can Quail egg Drained
1 cup Napa cabbage Cut into bite size
5 pieces Black fungus Rehydrate, cut in half
½ cup Bean sprouts Rinsed
½ cup Carrot Thinly sliced
⅓ cup bamboo shoot Drained, halved
1 tbsp oil Canola or Vegetable oil

Sauce

1 tbsp Soy sauce
1 tbsp Oyster sauce
1 tsp Sugar
1 tsp Sesami oil
2 tsp Cornstarch mix cornstarch with 2 tbsp water

Method

Prepare ingredients

Drain bamboo shoot and quail eggs. Cut vegetables as described. Mix sauce ingredients in a small bowl.

Cook protein

Heat oil in a large skillet or wok over medium high heat. Stir fry shrimp, pork/ chicken until just cooked. Remove and set aside.

Stir fry vegetables

The same skillet, add carrot, cabbage, fungus, and bamboo shoot, Stir fry for 2-3 minutes until slightly tender.

Combine

Return shrimp and meat to the skillet. Add quail eggs and pour in the sauce. Stir well, then add bean sprouts. Stir in cornstarch slurry, cook 1-2 minutes until the sauce thickens and coats the ingredients.

Nutrition

Serving: 2gCalories: 309kcalCarbohydrates: 28gProtein: 26gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 123mgSodium: 899mgPotassium: 871mgFiber: 5gSugar: 9gVitamin A: 5652IUVitamin C: 20mgCalcium: 90mgIron: 2mg

Notes

Slice ingredients evenly for quick, uniform cooking.
Don't overcook. Keep vegetables slightly crisp.
Use high heat to avoid excess moisture.
Adjust thikness by adding more or less slurry.

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