Wok-seared Shrimp



In a wok, heat vegetable oil to smoking point. Add onions, ginger and garlic after one minute. Once the onions are slightly translucent, add all four bell peppers, the green chili pepper and bok choy, cook for two more minutes, stirring constantly. Add the mung bean sprouts and alfalfa sprouts. Cook for another minute or two and then add the soy sauce. Remove from heat and serve immediately with the shaved coconut.


(4 people)

400 grams Shrimp, peeled and cleaned
3 tablespoons of vegetable oil
1 teaspoon of garlic paste (smashed clove with a very small amount of oil and water)
1 teaspoon a grated fresh ginger
1 small onion, julienned
¼ red bell pepper, diced
¼ green bell pepper, diced
¼ orange bell pepper, diced
¼ yellow bell pepper, diced
1 tablespoon green chili pepper, diced
1 pack choy
1 cup mung bean sprouts
1 cup alfalfa sprouts
1 tablespoon soy sauce
1 tablespoon shaved coconut

The Perfect Match

Reserva Especial Gewürztraminer

For dishes with fresh ginger, Gewürztraminer combines perfectly and this Cono Sur wine is no exception. The wine’s intense rose and litchi aromas bring together the ginger flavors and the shrimp’s creamy texture in the mouth. It also adds a refreshing finish to the wok flavors.

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