1 cup of broccoli florets
1 oz of zucchini, thinly sliced
3/4 cup of julienned carrots
8 oz of mangetout, cut in half diagonally
6 fresh mushrooms, sliced into slivers
1 clove of garlic, minced
2 spring onions, chopped
4 oz of goats cheese
4 oz of shrimp, peeled and deveined
1 tbsp. of lime juice
2 tbsp. of low-sodium soy sauce
2 tbsp. of chili sauce
salt and pepper, to taste
A couple tbsp of vegetable oil
In a large skillet over high heat, add the oil and allow it to get hot.
Add the broccoli florets, the zucchini and the julienned carrots and let ist cook for 3 – 5 minutes.
Next add the mangetout, the mushrooms and the spring onions.
Cook until the vegetables are tender but still crisp.
Stir in the soy sauce and the chili sauce.
Now season with salt and pepper.
In another skillet over medium high heat, add 1 tbsp. of oil and allow ist to get hot.
Add the garlic, the lime juice and the shrimp.
Let them cook for about 2 minutes on each side.
Remove to a plate to cool slightly.
Put your vegetable stir-fry on a nice plate and crumble over your goats cheese and your shrimp.