12 shrimps
1 clove of garlic
1 chilli pepper, red
3 spring onions
1 onion, red
100 g peas, frozen
50 g shiitake mushrooms
100 g white cabbage
30 g water chestnuts
Peanut oil, for searing
20 g sesame oil
30 g soy sauce
Salt
Pepper
10 g Sesame seeds
COOKING STEPS
Peel the garlic and onion, then cut into strips. Halve and deseed the chilli pepper. Cut the spring onions into 3 cm long pieces. Slice the shiitake mushrooms, cut the white cabbage into strips, halve the water chestnuts and mix together with the peas.
Heat up the wok, add the peanut oil to the hot wok and briefly sear the shrimps. Remove the shrimps from the wok and put to one side.
Put the garlic, spring onion and red onion in the wok and sear for 5 minutes, then add the vegetables and sear on all sides. The vegetables should be soft after about 2 minutes.
Add the shrimps and season with salt and pepper. Pour in the soy sauce and sesame oil and sear for another 30 seconds. Remove the wok from the heat, scatter over the sesame seeds.
