PREPARATION

  1. Press 1 clove of garlic in a bowl.
  2. Then add the shrimps, soy sauce, lemon juice, salt and pepper.
  3. Stir this well and leave it for a while.
  4. Heat a wok with oil.
  5. Now cut the oxheart cabbage into fine strips.
  6. Clean the haricots verts and cut them into small pieces.
  7. Put these vegetables in the wok and squeeze the other clove of garlic in the pan.
  8. Meanwhile, cut the cucumber and tomato into small pieces. Finely crush the avocado in a bowl.
  9. Add the shrimps after about 2 minutes. As soon as they turn pink, so they are no longer glassy, the stir-frying is finished.
  10. Take a plate and first place the oxheart cabbage with haricots verts on your plate.
  11. Spread the avocado on top and sprinkle the cucumber and tomato on top.
  12. Finally put the shrimps on your plate.

TIP
Sprinkle the dish afterwards with roasted sesame seeds.