2 tbsp rapeseed oil
12 raw shrimp, shelled, tails on
1 tbsp garlic infused oil
1 zucchini, cut into ribbons
4 heads bok choi, sliced
2 red chilies, cut into thin slices
1 carrot, cut into thin slices
100g/3½oz crystalised ginger, finely chopped, plus syrup from the jar
2 tbsp Soy-Free Seasoning Sauce
splash sesame oil
1 lemon, juice only
Serves - 2
Heat a pan and then add one tablespoon of oil. Stir-fry the shrimp until the shrimp are pink. Remove from the pan and set aside.
Add another tablespoon of oil to the pan, along with the garlic infused oil, zucchini, bok choi, chilies, carrot and ginger.
Stir-fry for one minute and remove from the pan. Add a generous splash of ginger syrup and the soy free seasoning sauce and cook until the volume of liquid has reduced by half.
Add a splash of sesame oil and a squeeze of lemon juice.
Toss the vegetables with the shrimp in the sauce. Serve immediately.
Recipe adapted from: Good Food