Shrimp with Chinese Pea Pods
|Canned chicken bouillon||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Salad oil||3 Tablespoon|
|Cooked peeled deveined shrimp||2 Pound, thawed (Fresh Or Frozen)|
|Frozen chinese pea pods/2 1/2 cups fresh chinese pea pods||14 Ounce, thawed (2 Packages,7 Ounces Each)|
|Canned water chestnuts||8 Ounce, drained and thinly sliced|
|Diagonally sliced celery||3⁄4 Cup (12 tbs) (1/2 -Inch)|
|Diagonally sliced green onion||1⁄2 Cup (8 tbs) (1 Inch)|
|Seasoned cooked rice||6 Cup (96 tbs) (Hot)|
Combine cornstarch, sugar and salt; mix.
Stir in bouillon and soy sauce; mix until smooth and reserve.
Heat oil in Wok; brush on sides of pan.
Add shrimp and cook, stirring constantly until hot.
Pull shrimp up on sides of Wok where heat is lower.
Add vegetables to oil, a few at a time.
Cook, stirring constantly until vegetables are thoroughly heated and tender, yet crisp.
Mix shrimp with vegetables; cook and stir until hot.
Stir cornstarch-bouillon mixture into Wok; cook, stirring constantly until sauce thickens.
Serve at once with hot rice.
Calories 917 Calories from Fat 232
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 8.1 g40.6%
Trans Fat 0.2 g
Cholesterol 450.9 mg150.3%
Sodium 1863.7 mg77.7%
Total Carbohydrates 112 g37.4%
Dietary Fiber 7.7 g31%
Sugars 31.1 g
Protein 60 g119.1%
Vitamin A 67.1% Vitamin C 53.4%
Calcium 16.5% Iron 59.7%
*Based on a 2000 Calorie diet