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Shrimp with Chinese Pea Pods

Barbecue.Master's picture
  Cornstarch 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Shrimp With Chinese Pea Pods Recipe