Tôm Xào Bông Cải

Tôm Xào Bông Cải is a vibrant Vietnamese stir-fry featuring succulent shrimp and crisp broccoli, creating a delightful balance of flavors and textures. This low-carb dish is both nutritious and satisfying, perfect for a quick weeknight dinner.

Ingredients

• Shrimp - 250 grams, peeled and deveined
• Broccoli florets - 200 grams
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Red bell pepper - 50 grams, sliced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Olive oil - 1 tablespoon
• Black pepper - to taste
• Green onions - 2 stalks, sliced for garnish

Steps

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger, sautéing until fragrant, about 30 seconds.
3. Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes.
4. Stir in the broccoli florets and red bell pepper, cooking for another 3-4 minutes until the vegetables are tender-crisp.
5. Pour in the soy sauce and oyster sauce, stirring to coat the shrimp and vegetables evenly.
6. Season with black pepper to taste and cook for an additional minute.
7. Remove from heat, garnish with sliced green onions, and serve immediately.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.4 L

Health Benefits

• Rich in protein from shrimp, promoting muscle growth and repair.
• High in vitamins and minerals from broccoli, supporting overall health.

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