Bruno Albouze Stir Fry

Shrimp Stir Fry With Vegetables

Yields4 ServingsPrep Time50 minsCook Time15 minsTotal Time1 hr 5 minsDifficultyBeginnerRating


 450 g Shrimp or prawns, 16/20 extra jumbopeeled and deveined
 450 g Noodleswonton noodles or thin rice flour noodles for GF
Spicy Sauce
 25 g Fresh gingerminced or grated using a microplane
 15 g Garlicminced
 30 g Malaysian sambal or other chili compound such as garlic chili sauce
 50 g Tamari / shoyu / soy saucelow sodium
 40 g Mirin
 15 g Sesame oil
Vegetables Prep
 40 g Sesame oil or duck fat
 100 g Onionchopped
 200 g Carrotpeeled, rinsed and cut into thin diagonal oval slice
 200 g Celeri stalkpeeled, rinsed and cut into bias
 100 g Green peas or snap peas
 100 g Chinese cabbage washed and chopped
 150 g Mung bean sprouts
 100 g Cherry tomatoes optional
 30 g Water or stockto add it at the end
 30 g Tamari or Teryaki sauce to add at the end
 15 g Corn starch mixture (thickener)dissolve starch in 20g water
Bok Choy
 250 Baby bok choy (4)
 15 g Sesame oil or duck fat
 3 g Salt
 30 g Water or stock
 30 g Cilantro leaves washed and chopped
 30 g Green onion rinsed and cut into thin diagonal oval slice
 10 g Lime juice (1)


Spicy Sauce

*A spicy sauce is mainly based on on chili, ginger, garlic, sugar and fermented paste of soybeans. Season during cooking according to taste. Mix all ingredients together; set aside.

Bruno Albouze Spicy Sauce

Vegetables Prep

Wash and prep all vegetables accordingly. Cook noodles according to package directions. Keep hot water – reheat noodles a few seconds in hot water prior to serve.
If shrimps or prawns are purchased frozen, remove them from the original packaging first. Place shrimps in a large shallow dish and leave to thaw slowly in the refrigerator for 2 or 3 days. If on the hurry, thaw shrimps under running water. Drain shrimps and store them in a container lined with paper towels. To peel, pull off the legs, use your thumbs to crack the shell open along the underside, and pull off the shell. Keep tails on if desired. To devein shrimp, make a light incision along the vein and remove it with the tip of a paring knife or use paper towel to grab it easily. Keep shrimps refrigerated until ready to cook.

Bruno Albouze Stir Fry Veggies

Bok Choy

To clean bok choy, give them a few baths until water comes out clear. Drain greens upside down. Split in half and arrange bok choy on their back side in a hot pan (or wok) with a drizzle of sesame oil or duck fat. Season with salt, cover with a lid and cook for 5 minutes. Remove the lid and top each green with some spicy sauce, flip and give a good sear; uncovered.

Seared Bok Choi


When cooking veggies, add some salt but be aware that the saltiness from the soy sauce involved in the recipe might just be enough. In a hot wok, add a drizzle of sesame oil or duck fat. Sear shrimps one minute on both side – Add some of the spicy sauce and sear for couple of minutes on hight heat. Do not overcook shrimps; transfer to a plate.
Wipe off wok, add oil or duck fat and heat up until it begins to smoke. Sauté together, onions, celery, carrot and bell peppers on hight heat. When cooked half way through, add Chinese cabbage, peas, mung bean sprouts (add tomatoes at the very end though). Continue to sauté swiftly for a few minutes. To create some flavorful liquid (fond), add 50g water or stock and Tamari and thicken it with the corn starch mixture (add half first), and check the consistency. Cook for a minute or so and serve.


Arrange hot noddles on a plater. Top with vegetables, sauce and shrimps. Add garnishing – Enjoy!

Stir fry veggies and shrimp

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos

Your Cart

    Product Price Quantity Total
Empty Cart

Your cart is empty

Your cart is empty





Enter your email address and get the FREE EBOOK

Scroll to Top