Chinese rice with shrimp and vegetables

To prepare mango sauce:
1 mango peeler and cutter
½ cup dried berries
2 tbsp red onion cut cubes
2 tbsp red pepper cut into cubes
1 tablespoon honey
1 teaspoon apple cider vinegar
¼ teaspoon salt
To prepare vegetables:
1 tbsp oil
1 cup broccoli clip
½ cup onion slices
½ cup chopped red pepper
½ cup chopped green pepper
½ cup celery section
¼ cup carrots section
For shrimp preparation:
1 tbsp oil
1 pound of peeled shrimp
2 tablespoons chili paste
1 teaspoon Thai sweet peppers sauce
To prepare rice and yogurt sauce:
½ cup Greek yogurt
1 tablespoon pepper sauce
1 cup uncooked rice and prepared according to the instructions of the envelope
Onion green section for decoration
How to prepare
Drain the dried berries in two cups of hot water for 20 minutes and then add to the rest of the ingredients of the mango sauce and stir until the ingredients mix well and then set aside.
1 tablespoon oil in a large skillet over medium to high heat, add all the vegetables and stir for 5 minutes and then transfer them to another pot to maintain their temperature. Add 1 tbsp oil to the frying pan and heat to medium. Cook the shrimp for about 1 minute. Place 1 tbsp hot pepper paste and 1 tsp sweet pepper sauce and stir well.
Distribute the rice we cooked in advance according to the instructions on the serving dishes, then put the vegetables and shrimp and a tablespoon or two of mango sauce.
Place yogurt and 1 tsp of sweet pepper sauce in a small bowl and stir well. Add the mixture over the rice dishes and sprinkle with green onions.


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