T-Fal Acti-Fry Crunchy Green Vegetable Stir-Fry with Shrimp
|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||sugar snap peas or snow peas|
|1/3 cup||cold water|
|4 oz. jumbo||shrimp, peeled, de-veined with tails on|
|3 green onions||thinly sliced|
|4 ActiFry spoons||Asian black bean sauce|
|1 ActiFry spoon||cilantro, chopped (approx.)|
Place the onion, garlic, and chili pepper (if using) in the Acti-Fry pan. Drizzle evenly with the oil. Cook for 5 minutes.
Add the zucchini, snap peas and water to the Acti-Fry pan; cook for 5 minutes or until the vegetables are tender-crisp.
Add the shrimp, green onions, black bean sauce and cilantro to the Acti-Fry pan. Cook for 3 minutes or until shrimp is opaque. Sprinkle with additional cilantro to garnish.
Variation:Substitute bean sprouts for the snap peas. Serve with hot, cooked rice.
Recipe courtesy of T-Fal. From the "Enjoy Healthy Eating with Acti-Fry Recipe Book"