Koong Pad Khing Recipe

Inspired by Antico Nuovo

Time30m

Serves4

sauteed shrimp with mushrooms, peppers, cabbage, carrots and onions in a fresh ginger sauce

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Shrimp, peeled and deveined

7.05 oz (200 grams) Mushrooms, sliced

1 unit Bell pepper, sliced

7.05 oz (200 grams) Cabbage, shredded

2 medium Carrots, julienned

1 medium Onion, sliced

Ginger Sauce

2 tablespoons Fresh ginger, grated

3 tablespoons Aged soy sauce

2 tablespoons Oyster sauce

1 tablespoon Toasted sesame oil

2 cloves Garlic, minced

1 teaspoon sugar

to taste black pepper

Garnish

2 stalks Green onions, chopped

to taste Cilantro, chopped

Method

Cooking Instructions

Prepare the Ginger Sauce

In a small bowl, mix together the grated ginger, soy sauce, oyster sauce, sesame oil, minced garlic, sugar, and black pepper. Set aside.

Cook the Vegetables

In a large pan or wok over medium-high heat, add a little oil. Sauté the sliced onions, bell pepper, and carrots for about 3-4 minutes until they begin to soften.

Add Mushrooms and Cabbage

Add the sliced mushrooms and shredded cabbage to the pan. Continue to stir-fry for another 3-4 minutes until the mushrooms are tender and the cabbage has wilted.

Cook the Shrimp

Push the vegetables to the side of the pan and add the shrimp to the center. Cook for about 2-3 minutes until the shrimp turns pink and opaque.

Combine and Serve

Pour the ginger sauce over the shrimp and vegetables. Toss everything together and cook for another 1-2 minutes. Remove from heat and garnish with chopped green onions and cilantro before serving.