Shrimp baby eels and vegetable stir fry with soy sauce

Difficulty: ★☆☆


  • 16 Jumbo shrimp tails.
  • 1/2 lb Surimi baby eels
  • 1 Small red onion.
  • 1 Small green pepper.
  • 1 Small red bell pepper.
  • 1/8 lb Green beans.
  • 1/4 lb Green asparagus.
  • 1 Carrot.
  • 1/8 lb Soybean sprouts.
  • Ginger.
  • Soy sauce.
  • Mild olive oil, 0.4°.
  • Salt and white pepper.

Category: First course


Peel the shrimp tails and season. Wash vegetables  and chop into julienne strips. Heat a bit of olive oil in an Enamel steel Magefesa wok and cook vegetables until soft. When vegetables are ready, add shrimp tails and eels, and cook for a few more minutes. Grate fresh ginger to taste. Pour in soy sauce. Cook over high heat for a few minutes stirring constantly. Serve immediately.

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