My Cook School

31/05/2025

Fried chicken for dinner..

19/05/2025

17/05/2025

Tacos for breakfast

10/05/2025

Looking for inspiration

05/08/2024

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12/06/2024

For all whose looking for diabetic recipe
Zucchini & Shrimp Stir-Fry

Makes: 4 - 1.5 cup servings | Utensil: 12” Chef’s Gourmet Skillet

Ingredients:
1⁄2 cup chicken or vegetable stock (118ml)
2 carrots, shredded, use Cone #1
1⁄4 cup hoisin sauce (64g)
2⁄3 cup red onion, sliced, use Cone #3
1 tbsp soy sauce (16g)
1 cup snow peas (135g)
2 tsp cornstarch (5g)
2 medium zucchini, cut into noodles/spiralized
3 cloves garlic, minced
1 green onion, sliced, for garnish
1 tsp fresh ginger, minced
1 tbsp sesame seeds, for garnish
1 lb jumbo shrimp, shelled and deveined (1/2kg)
salt and pepper (optional)
2 medium bell peppers, red & yellow, sliced

Directions:
Preheat skillet over medium-high heat until several drops of water sprinkled in pan skitter and dissipate, approximately 5 - 7 minutes. Add onions to the skillet and saute until they become translucent. Add shrimp, salt and pepper (optional) and saute until the shrimp turns slightly pink, approximately 3 minutes. Remove shrimp and onions from the skillet and place in a bowl. Add bell pepper, carrots and snow peas to skillet. Place cover on skillet and cook for 5 minutes. When Vapo-Valve™ begins to click steadily, reduce heat to low. While vegetables are cooking, combine the chicken/vegetable stock hoisin sauce, soy sauce and corn starch into a small bowl and whisk until combined to make the sauce. Add the sauce to the vegetables and stir until the sauce thickens. Add the cooked shrimp and the zoodles (zucchini noodles) and combine. Place cover on skillet and cook for 5 minutes until zucchini is cooked through. Serve and garnish with green onions and sesame seeds.

Nutritional Information per Serving:
Calories: 222
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 130mg
Sodium: 826mg
Total Carbs: 22g
Dietary Fiber: 5g
Sugar: 9g
Protein: 20g

12/05/2024

Man vs food

11/05/2024

Balanced diet😁