ZUCCHINI, EGG AND SHRIMP
This recipe is also good made with shredded cabbage or green beans that have been sliced on the diagonal. In both these cases the minute of steaming should be omitted so that the vegetables remain crisp.
2 tablespoons peanut oil
2 cloves garlic, chopped
8 oz (250 g) shrimp, peeled and deveined
12 oz (350 g) zucchini or cucumber, seeded and cut into matchsticks
Salt to taste
Heat the oil and stir-fry the garlic until golden and remove it from the pan. Stir-fry the shrimp, remove them from the pan and then stir-fry the zucchini. Cover the pan and cook for a minute. Remove the lid, add salt to taste, break the egg into the center and break the yolk with the edge of the spatula. Return everything to the pan and stir-fry until all the ingredients are mixed and the egg is lightly scrambled.