Shrimp and Vegetable Stir-Fry

Ingredients

• 2 Tablespoons of Chicken Stock
• 85 ml of Water
• 2 Tablespoons of Vinegar
• 2 Tablespoons of Salted Soy Sauce
• 2 Tablespoons of Sweet Soy Sauce
• 2 Tablespoons of Sesame Oil
• 2 Tablespoons of Honey
• 1 ½ Tablespoons of Ginger
• 2 Cloves of Garlic
• 1 Stalk of Green Onions, Chopped
• 2 Tablespoons of Peanut Oil
• 1 Piece of Red Bell Pepper, Cut into Strips
• 100 Grams of Mushrooms, Sliced
• 100 Grams of Snow Peas
• 50 Grams of Water Chestnuts, Thinly Sliced
• 250 Grams of Shrimp
• Salt and Pepper to Taste
• 1 Stalk of Cilantro, Chopped
• 1 Teaspoon of Sesame Oil

Cuckoo Featured Product

HN10

Steps

1. In a separate bowl. Add chicken stock, water, vinegar, salted soy sauce, sweet soy sauce, honey, ginger, garlic and green onions. Combine it all together and set aside.
2. Take a multicooker, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
3. Press the [MENU SELECTION] button and select the [OVEN] function. Set the cooking time for 10 minutes and temperature 120 degrees then press [COOK]
4. Add peanut oil into the cooker. Add bell pepper, mushrooms, snow peas and water chestnuts. Stir-fry until the vegetables are brown
5. Add the chicken stock mixture and shrimp. Sauté until the shrimp have changed colour. Season with Salt and Pepper.
6. Once the cooking time is finished, add cilantro and sesame oil. Mix it together.

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