Fried shrimps with asparagus and carrots

Stir-fry prawns over high heat are cooked with ginger and garlic, asparagus and carrots, and a spicy lemon sauce.

Ingredients

• Shrimp - 350 g
• Asparagus - 225 g
• Carrots - 1 pc.
• Green onions - 2 pcs.
• Garlic - 2 cloves
• Ginger - 2 cm
• Chicken broth - 0.25 cups
• Corn starch - 1 tsp
• Lemon juice - 2 tbsp. spoons
• Rice wine - 2 tbsp. spoons
• Soy sauce - 1 tbsp. a spoon
• Sesame oil - 2 tsp
• Sugar - 1 tsp
• Ground black pepper - 1/8 tsp
• Water - 0.25 cups

Directions

1. Peel the shrimp, remove the tails.
2. Finely chop the onion. Chop the garlic. Peel and chop the ginger.
3. Cut the asparagus into 5 cm pieces, cut the carrots into strips.
4. Mix stock, lemon juice, rice wine, soy sauce, sugar, starch and pepper.
5. Mix the shrimp with 1 teaspoon of oil. In a separate bowl, combine onion, garlic, ginger and remaining oil.
6. Put asparagus, carrots in a frying pan, pour in water, cover with a lid. Cook vegetables over high heat - bring to a boil, cook for 3 minutes. Then remove the lid and cook until the water has completely evaporated, 2 minutes. Transfer vegetables to a bowl.
7. Return empty skillet to fire. Add shrimp and cook for 1 minute. Slide the shrimp to one side of the pan. Put the garlic-ginger mixture in the pan, cook, stirring and rubbing for 30 seconds, then stir in the shrimp.
8. Add asparagus and carrots. Beat the lemon sauce, add it to the pan. Cook fried shrimp with vegetables and sauce, stirring occasionally for about 1 minute.