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Stir-fried Shrimp & Veggies Sprinkled with Tea-sonings

This dish is so easy to make it is tea-diculous…I know it’s not a word, it’s a play on words…


  • 2 TBS oil
  • 2 TBS garlic, minced
  • 1 red onion, diced
  • 1 lb shrimp, peeled & deveined
  • 1 yellow squash, cubed
  • 1 green zucchini, cubed
  • 1 red bell pepper, choped
  • 1 can corn, drained
  • Tea-sonings, blend the following ingredients together:

o1 TBSRoasted Green Mint, finley grounded

o 1/2 TBS salt

o 1/4 TBS cilantro

o 1/4 TBS basil

o 1/4 TBS thyme

o 1/4 TBS cayenne pepper

o 1/2 tsp cardamom

o 1/2 tsp oregano


  1. Heat oil in wok over medium-high heat. Add garlic and cook until fragrant, about 2-3 minutes. Add onion and cook until soft, about 2-3 minutes. Sprinkle 1/2 of teas-soning mixture over garlic and onion, about 1 1/2 TBS. Add shrimp and saute until pink, about 3-4 minutes, remove & reserve. Note: The shrimp don’t have to cook all the way because they will continue to cook after they are removed from heat.
  2. Add zucchini, squash, bell pepper and corn to wok. Sprinkle the remaining tea-soning mixture and cook until soft but still crispy. Add reserved shrimp and cook to combine for another 1-2 minutes.
Serve with Oolong Fragrant Rice, for recipe visit Tea Spot’s Chef Blog

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