Shrimp and Veggie Stir-Fry (Actifry)
Recipe: #4295
January 23, 2012
Categories: Shrimp, Peppers, Asian, Sunday Dinner, High Protein, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Air Fryer, Air Fryer Dinner, more
"A quick Stir-Fry I tossed together to try for the first time in my actifry. Very simple but nice."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (235.8 g)
- Calories 331.8
- Total Fat - 15.6 g
- Saturated Fat - 2.6 g
- Cholesterol - 156.4 mg
- Sodium - 424.7 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 3.6 g
- Sugars - 5.7 g
- Protein - 25.7 g
- Calcium - 106 mg
- Iron - 2 mg
- Vitamin C - 64.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the onion, garlic, carrot and celery in the actifry and drizzle with vegetable oil; cook for 7 minutes.
Step 2
Mix together the oyster sauce, sesame oil and ginger in a small bowl and pour into actifry.
Step 3
Add the peppers and cook for another 5 minutes.
Step 4
Throw in the shrimp and cook for another 5 minutes.
Step 5
Sprinkle with red pepper flakes, if using; serve alone or with white rice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh vegetables for this recipe.
- Make sure to buy cooked shrimp for this recipe, as they will not have enough time to cook in the Actifry.
- Substitute the oyster sauce with hoisin sauce. The benefit is that hoisin sauce is a sweeter and less salty alternative to oyster sauce, which can be quite overpowering.
- Substitute the shrimp with chicken. The benefit is that chicken is a great source of protein and is more widely available than shrimp, making this recipe more accessible to a wider audience.
Vegetarian Variation Replace the shrimp with 1-2 cups of diced firm tofu. Cook for an additional 5 minutes or until the tofu is heated through.
Coconut Jasmine Rice - This fragrant and flavorful dish pairs perfectly with the Shrimp and Veggie Stir-Fry. The sweetness of the coconut and the nuttiness of the jasmine rice provide a delicious contrast to the savory stir-fry, creating a balanced meal.
Spicy Garlic Edamame: This delicious side dish is a great way to add a little spice to your meal. It's made with edamame, garlic, and chili flakes for a flavorful kick. The edamame also adds an extra boost of protein and fiber, making it a healthy and delicious addition to the Shrimp and Veggie Stir-Fry.
FAQ
Q: How much oil should I use in the Actifry?
A: Use 1 actifry spoon of vegetable oil for the stir-fry. Additionally, you can use 2 actifry spoons of oyster sauce. Lastly, add 1 teaspoon of sesame oil and 1/2 teaspoon of ground ginger.
Q: Can I cook different food types in the Actifry?
A: Yes, you can cook a variety of food types in the Actifry, including meats, vegetables, potatoes, and even desserts. You can also fry, bake, and grill your favorite dishes.
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Fun facts:
The oyster sauce used in this recipe is a staple of Cantonese cuisine. It is a thick sauce made from oysters, sugar, salt and other ingredients. It was first prepared in the late 1800s by Lee Kum Sheung, a Cantonese chef who owned a restaurant in Guangzhou.
The red pepper flakes used in this recipe are a signature ingredient in Korean cuisine. It is believed that the use of red pepper flakes was introduced to Korea by the Chinese during the Goryeo Dynasty (918–1392). Today, red pepper flakes are widely used in Korean dishes, including the popular kimchi.