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Stir Fried Shrimp And Bean Sprouts In Soy Sauce

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  Shrimp 1⁄2 Pound
  Bean sprouts 1 Pound
  Preserved sweet pickles 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Fresh ginger root slices 2
  Sherry 2 Tablespoon
  Sugar 1 Teaspoon
  Stock 1⁄2 Cup (8 tbs)
  Soy sauce 1 Teaspoon
  Cornstarch 1 Tablespoon
  Water 3 Tablespoon
  Pepper 1 Dash
  Oil 2 Tablespoon
  Salt 1⁄2 Teaspoon

1. Shell, devein and butterfly shrimp. (Leave tail segments intact.)
2. Blanch bean sprouts. Shred sweet pickles. Crush garlic.
3. Mince ginger root; then combine in a cup with sherry, sugar and soy sauce. In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste.
4. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp; stir-fry until pinkish.
5. Add ginger-sherry mixture; stir-fry 1 1/2 minutes more.
6. Add bean sprouts and pickles and stir-fry another minute.
7. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat.
8. Stir in cornstarch paste to thicken and serve at once.

Recipe Summary

Stir Fried

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 798 Calories from Fat 317

% Daily Value*

Total Fat 36 g55.1%

Saturated Fat 5.1 g25.6%

Trans Fat 0 g

Cholesterol 345.9 mg115.3%

Sodium 2117.6 mg88.2%

Total Carbohydrates 60 g20%

Dietary Fiber 8.7 g34.8%

Sugars 28.3 g

Protein 63 g126.6%

Vitamin A 13.9% Vitamin C 110.8%

Calcium 19.3% Iron 55.7%

*Based on a 2000 Calorie diet

Stir Fried Shrimp And Bean Sprouts In Soy Sauce Recipe