What vegetables are best stir fried with shrimp

Shrimp is suitable for stir frying with vegetables such as broccoli, asparagus, green peppers, carrots, peas, etc., which can enhance the taste and balance nutrition.

1. broccoli

broccoli is rich in vitamin C and dietary fiber, and when stir fried with shrimp, it can retain its crispy and tender taste. The combination of high-quality protein from shrimp and antioxidant components from broccoli helps to enhance immunity. When cooking, it is recommended to blanch broccoli and cut it raw, then stir fry it quickly with shrimp to avoid nutrient loss.

2. Asparagus

Asparagus contains asparagine and folate, which can be paired with shrimp to create a fresh and sweet flavor. Its low calorie properties are suitable for people who want to lose weight, and complement the high-quality protein of shrimp. When stir frying, it is advisable to use tender stems and stir fry quickly over high heat to keep asparagus crispy.

III. Green Pepper

The vitamin A in green peppers and the zinc element in shrimp synergistically promote visual health. Its unique fragrance can neutralize the fishy smell of seafood and is suitable for children to consume. It is recommended to remove the inner flesh of the green pepper and cut it into strips. Stir fry it with the shrimp until it is cut off.

4. Carrots

The beta carotene in carrots is more easily absorbed in an oily environment, and stir frying with shrimp can improve utilization efficiency. The freshness of shrimp can balance the earthy taste of carrots, making it suitable for making brightly colored children's meals. Suggest slicing carrots thinly to shorten cooking time.

5. Peas

Fresh peas contain plant protein and B vitamins, which complement the animal and plant proteins of shrimp. Its sweetness can highlight the freshness of shrimp, making it suitable for making light flavored stewed dishes. Before use, make sure the peas are completely thawed or peeled and stir fried to avoid hardening in taste.

When choosing vegetables, color matching and balanced nutrition should be considered, with darker vegetables accounting for more than half. It is recommended to choose fresh or frozen products without additives for shrimp, and marinate them with cooking wine and ginger slices to remove fishy smell before stir frying. Control the oil consumption within 10 grams and use a hot pot and cold oil method to reduce nutrient damage. Special populations such as gout patients should control their intake of shrimp, and those who are allergic to crustaceans should avoid consumption. Eating mixed grains with rice can increase dietary fiber intake. It is recommended to consume no more than three times a week to maintain dietary diversity.