Recipe: Sauteed Shrimp with Chicharo and Cauliflower Florets

Prep time: 10 mins
Cooking time: 10-15 mins

My little girl loves cauliflower and broccoli so I always try to come up with simple, easy yet tasty recipes for her. I've had this particular recipe in mind for some time now but every time I buy the ingredients, the hubby would suddenly request for chopsuey or pansit and I'd end up using my primary ingredients for a different recipe. So today, finally, while the my ingredients are still fresh I woke up early and cooked this for Maia's lunch (and my baon as well).

What you will need:

• 150g fresh shrimps (suaje), peeled and deveined (we left a few pieces with the skins on though because the little girl enjoys peeling them herself)
• 2 cup cauliflower florets
• 1 cup chicharo (snow peas)
• 3 tsps oyster sauce
• 2 tsps cornstarch diluted in 1/2 cup of water
• 1 medium sized onion, chopped
• 1 clove garlic, minced
• olive oil
• salt and pepper to taste
• optional - hard boiled quail eggs

How I did it:

1. Saute onion and garlic till fragrant.
2. Add in the cauliflower florets and saute for 2 minutes.
3. Add in the chicharo. Toss for another 2 mins or till chicharo is slightly crisp.
4. Add in the shrimps and toss till slightly pinkish.
5. Add in the oyster sauce. Toss again till veggies and shrimps are coated
6. Add in the cornstarch slurry and wait till sauce thickens.
7. Season with salt and pepper to taste. Serve with hot, steamed rice.

p.s. I added about 20 pcs of hard boiled quail eggs to this recipe because the little girl also loves those. But these are really just optional.

ENJOY!!!

This recipe can feed 3-4 hungry stomachs.