Prep time; 10 mins
Cooking time; 10 mins
Total time; 20 mins

Ingredients

Shrimp and vegetables

500g shrimp
250g sugar snap peas
2 medium carrots
1 tablespoon garlic and ginger
1 tablespoon butter
2 tablespoon olive oil
Salt and pepper to taste

For sauce

2 tablespoons hoisin sauce
2 tablespoon soy sauce
1 tablespoon lemon juice

Instructions

Cut carrots into long strips; trim sugar snap peas; mince garlic; grate ginger

In a wok pan over medium high heat, melt the butter. Add 1 tablespoon olive oil and shrimp; spread them out in the wok so they cook evenly. Cook for a minute or two, then turn to the other side for another minute. Add garlic and ginger, season with salt and pepper. Cook for about 1 minute

Transfer cooked shrimp onto a plate, put aside

In the same wok, add the remaining 1 tablespoon of olive oil. Add sugar snap peas and carrots, cook for about 3-4 minutes; or until vegetables are cooked to your liking

Add hoisin sauce, soy sauce and lemon juice, mix well

Add shrimp, mix well

Serve hot