Name: Shrimp Wok with Vegetables and Ginger
Prep time: 7 min
Cook time: 7 min
Total time: 15 min
Yield: 1 servings
Cuisine: China
Ingredients: 180 g peeled shrimp; 100 g pak choi; 100 g broccoli; 1 carrot; 0.5 red pepper; fresh ginger; 1 garlic clove; 1 tbsp low-sodium soy sauce; 1 tsp sesame oil

Quick stir-fry with an Asian twist. Very low in carbs, very flavorful.

Ingredients

How many are you cooking for?

Original recipe for 1 servings

180 g peeled shrimp
100 g pak choi
100 g broccoli
1 carrot
0.5 red pepper
fresh ginger
1 garlic clove
1 tbsp low-sodium soy sauce
1 tsp sesame oil

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pan

Sauté ginger and garlic for 30 seconds. Work on medium heat and taste the salt at the end.
Step 2 Pan 4 min

Add vegetables and sauté for 4 minutes on high heat. Measure the ingredients before you start.
Step 3 Pan

Add shrimp and sauce, sauté for 3 more minutes. Control the time to not overcook: the perfect point makes a difference.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

Gluten
Crustaceans
Soy
Sesame

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: animal protein from the recipe

Use: tempeh, smoked tofu or cooked legumes in the same quantity

Why: Animal protein provides amino acids and umami; tempeh or legumes cover protein and satiety.

Tip: Marinate the tempeh for 10 minutes with soy sauce and garlic before sautéing for a more intense flavor.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetable quantity in Shrimp Wok with Vegetables and Ginger.
Batch cook: double quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Sauté ginger and garlic for 30 seconds. Work on medium heat and taste the salt at the end.
2 Add vegetables and sauté for 4 minutes on high heat. Measure the ingredients before you start.
3 Add shrimp and sauce, sauté for 3 more minutes. Control the time to not overcook: the perfect point makes a difference.