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Heat the oil in a frying pan and stir-fry the asparagus, onion, sakura shrimp, and shiitake mushrooms together. Add the chicken soup stock granules, salt, and pepper to season. Published by This stir-fry includes succulent shrimp and tender vegetables that are combined with an aromatic Chinese sauce.
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Composition Fragrant Sauteed Sakura Shrimp and Vegetables:
- Take 30 grams - Asparagus
- Require 20 grams of Onion
- Need 2 grams Sakura shrimp - tiny dried shrimp
- You need 1 grams - Dried shiitake mushrooms
- Provide 2 grams for Vegetable oil
- Make ready 1/2 grams for Chicken soup stock granules
- Provide 1/10 grams - Salt
- Take 1/100 grams of Pepper
Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables. Instructions Cut the vegetables into bite-sized pieces. Place the shrimp into a medium bowl and add the Cajun seasoning, paprika, salt, and olive oil.
Fragrant Sauteed Sakura Shrimp and Vegetables instructions:
- Cut the asparagus diagonally to a thickness of 1 cm. Julienne the onion. Re-hydrate the shiitake mushrooms and julienne.
- Heat the oil in a frying pan and stir-fry the asparagus, onion, sakura shrimp, and shiitake mushrooms together.
- Add the chicken soup stock granules, salt, and pepper to season.
Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle freshly ground black pepper and salt over shrimp. While the water comes to a boil, prepare the shrimp. Season shrimp with ¼ teaspoon salt and ¼ teaspoon pepper, stir to combine.
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