Shrimp and Lentil Sprout Stir-Fry

I try to come up with many different dishes amping up my lean protein and this combination may be one of my favorites. Well, being the lentil sprouts being one of my favorites now too, this added to this becoming one of my favorites.

I was too busy yesterday from bringing my niece Maven to the ER (she had a crazy allergic reaction) that I was totally out of it after. I just asked ate Pines to prepare me lunch and she said she will make me shrimp, plus a side of vegetables. I like shrimp, and that got my brain running on how I can cook with it. I ended up taking over and asked her to prepare some veggies for me the first thing the next morning so I can cook it as soon as I got up.

I asked her to slice some shitake mushroom, leeks, and garlic. I prepared the lentil sprouts too. First I cooked the shrimp, searing it in a hot pan. I removed it, then added the garlic and mushroom and cook this down. It was burning a bit from the high heat that I had to add a bit of water. I then added the leeks, then removed all of them from the pan.

In the same pan, I cooked the lentil sprouts for a quick 30 second stir fry. Then I added back everything, the shrimp, leeks, and mushroom. I added about a tablespoon of oyster sauce, and a teaspoon of chili garlic sauce, and mixed it all together. It was simple, but I love it. The freshness of the leeks and the sprouts were kept because of the quick cooking, and the flavors a mixture of sweet, salty, and spicy. Perfect with rice.

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In my lunch container 🙂

Shrimp and Lentil Sprout Stir-Fry

Spray oil, as needed
10 pieces of shrimp
5 cloves garlic, chopped
3 pieces fresh shitake mushroom, sliced
1 leek, sliced
1/2 cup lentil sprouts
1 tablespoon oyster sauce
chili sauce, to taste

In a hot pan, stir-fry the shrimp in some spray oil and cook on both sides. Remove from pan and set aside. Place the garlic in the pan, along with the mushroom, and cook the mushroom through. Add the leeks just about a minute before removing the msurhooms from the pan. Then remove all of them and set aside. Cook the lentil sprouts as well, by stir-frying, then return all of the other items. Add in a tablespoon of oyster sauce, and your desired chili and stir-fry to toss the flavors around. Serve with rice.

 

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