Whenever you are in a hurry, try out This is a simple and easy and tasty Asian Shrimp Veggie Bowl.Try to modify it using chicken or veggies.
When I cook, I always have in mind about how to make my dinner or lunch healthy and also tasty. I try to google and do a research and come up with the ways to cook simple, healthy , quick and yet tasty meal for my family. Many times I fail, but then I learn from my mistakes and try not to repeat them.
My family love Asian food . But when you go to Chinese restaurants and order something, most of the time they are deep fried, oily and who knows what all things are being put in them. So when we like certain type of dish, I make a note in my head and try to prepare the same recipe but in my way , in my own kitchen.
Today, I wanted to prepare one pot meal for lunch ,so was looking for some , lunch idea . Wanted to prepare something from Chinese menu . I had these shrimps which my husband and son love. I don’t eat shrimps, but I like to cook for them. Also had some vegetables in the refrigerator.
After researching for a while, came up with this one shrimp and veggie bowl recipe , with minimum amount of oil and lots of vegetables.So let us cook this easy and tasty Asian Shrimp Veggie Bowl.
Preparation Time:10 Minutes
Cooking Time:25 Minutes
250 grams medium size shrimps or prawns(Deshelled, deveined and washed well)
1 Red or Orange Bell pepper(sliced very thin)
5-6 Baby Potatoes cut into halves
17-18 Small Broccoli Florets
1 Carrot (diced into thin strips)
1 Small chopped onion
2-3 Garlic Cloves( grated)
1 Teaspoon Grated Ginger
1 Cup Long Grain Rice(Or you can also use normal rice or noodles)
2 Tablespoons Olive Oil
1 Teaspoon Black pepper powder
1 Teaspoon salt
1 Teaspoon Chili Flakes(Crushed red pepper)
1 Tablespoon corn starch mixed in 1 tablespoon of water(Only if required)
Few cabbage leaves for presentation(Optional)
1 Tablespoon Soy Sauce
3 Tablespoons Honey
1 Tablespoon Hot Sauce
Toss broccoli florets, and potatoes into a tablespoon of olive oil, black pepper powder and salt.
Arrange them on a baking tray lined with silver foil and bake at 350 degree Fahrenheit preheated oven for 25 minutes. Check if potatoes are cooked well. Otherwise bake for another 5 minutes.
Boil rice in the normal way and keep aside.
Whisk the ingredients mentioned for sauce in a small bowl. The sauce is now ready.
In a saucepan kept on medium heat, add grated ginger and garlic. Sauté for a few seconds.
Add chopped onions and fry for 2 minutes.
Add in sliced bell pepper and mix.
Add in shrimps . Mix well .
Cover and cook on medium high heat until shrimps change color to white. This will take about 10-15 minutes.
Stir in between.
Open the cover . Reduce the heat. Keep it on low and add the prepared sauce.
If the mixture is runny, add a tablespoon of cornstarch mixed in a tablespoon of water. Mix well and switch off the stove.
Add the baked veggies and mix.
Take a big bowl and arrange some cabbage leaves(This is optional . I did just for presentation) . Add shrimp veggie mixture over it and on top of it , place a scoop of hot rice.