T-Fal Acti-Fry Crunchy Green Vegetable Stir-Fry with Shrimp

1 onionthinly sliced
1 clovegarlic, finely chopped
1 hot chili pepperseeded and sliced (optional)
2 ActiFry spoonsvegetable oil
2 smallzucchinis sliced on an angle
1-1/2 cupssugar snap peas or snow peas
1/3 cupcold water
4 oz. jumboshrimp, peeled, de-veined with tails on
3 green onionsthinly sliced
4 ActiFry spoonsAsian black bean sauce
1 ActiFry spooncilantro, chopped (approx.)

Equipment List

Chefs Knife


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"

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