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Stir Fried Shrimp With Chicken And Vegetables

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  Shrimp 1⁄2 Pound
  Cooked chicken 1⁄2 Cup (8 tbs)
  Bamboo shoots 1⁄2 Cup (8 tbs)
  Fresh mushrooms 1⁄2 Pound
  Snow peas 1⁄4 Pound
  Garlic 1 Clove (5 gm)
  Cornstarch 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Stock 1⁄4 Cup (4 tbs)
  Oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Stock 1⁄2 Cup (8 tbs)

1. Shell and devein shrimp. Slice cooked chicken thin, also bamboo shoots and fresh mushrooms. Stem and string snow peas. Crush garlic.
2. Blend cornstarch, sugar and cold stock to a paste.
3. Heat oil; add garlic and stir-fry to brown lightly. Add shrimp and stir-fry 1 minute.
4. Add bamboo shoots and mushrooms; stir-fry until mushrooms begin to soften (2 to 3 minutes).
5. Stir in chicken, salt and remaining stock. Heat quickly; then cook, covered, 2 minutes over medium heat.
6. Add snow peas; cook, stirring, 1 minute more.
7. Stir in cornstarch paste to thicken, and serve at once.

Recipe Summary

Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 880 Calories from Fat 404

% Daily Value*

Total Fat 45 g70%

Saturated Fat 7.7 g38.4%

Trans Fat 0 g

Cholesterol 401.7 mg133.9%

Sodium 1645.4 mg68.6%

Total Carbohydrates 39 g13.1%

Dietary Fiber 6.9 g27.6%

Sugars 12.8 g

Protein 80 g159.5%

Vitamin A 35.4% Vitamin C 136.2%

Calcium 20.6% Iron 57.2%

*Based on a 2000 Calorie diet

Stir Fried Shrimp With Chicken And Vegetables Recipe