Corn Avocado Stir-Fry

Corn Avocado Stir-Fry

An Asian stir fry for dinner.

Cooking time
15 minutes
Calories
768kcal
Sodium
1.1g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

6

1

about 190 g (6-3/4 oz.)

2 tbsp

a dash

a dash

proper amount

1/4

(A)

1 tbsp

Directions

  1. Remove the shell from the shrimp and devein. Cut the avocado in half vertically and remove the large pit. Remove the skin and cut into 1.5 cm (1/2 in) cubes. Drain the corn and cut the lemon into wedges.
  2. Heat salad oil and fry the shrimp, rice and corn in that order. Season with (A) and salt and pepper. Finish by adding in the avocado and lightly stirring together.
  3. Pile all on a plate and decorate with the cilantro and a lemon wedge.

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.

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