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Shrimp And Vegetables

Diet.Chef's picture
  Carrots 2 Medium
  Fresh mushrooms 1 Cup (16 tbs)
  Shrimp in shell 1 Pound (Fresh / Frozen)
  Chicken broth 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Grated ginger root 1 Teaspoon
  Thinly sliced cauliflower 1 Cup (16 tbs)
  Chopped bok choy 2 Cup (32 tbs)
  Fresh pea pods 1 Cup (16 tbs)
  Fresh bean sprouts/1/2 of a 16-ounce can bean sprouts, drained 1 Cup (16 tbs)

Thinly slice carrots and mushrooms.
Thaw shrimp, if frozen.
Shell and devein shrimp; halve lengthwise.
Blend chicken broth into cornstarch; stir in soy sauce and set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry garlic and gingerroot in hot oil for 30 seconds.
Add cauliflower and carrots; stir-fry 3 minutes.
Add bok choy, pea pods, mushrooms, and bean sprouts; stir-fry 2 minutes more or till vegetables are crisp-tender.
Remove vegetables to bowl.
Add shrimp to wok; stir-fry 7 to 8 minutes or till done, Push shrimp away from center of wok.
Stir chicken broth mixture and add to center of wok.
Cook and stir till thickened.
Stir in vegetables; cover and cook 1 minute.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1067 Calories from Fat 353

% Daily Value*

Total Fat 39 g60.4%

Saturated Fat 6 g29.9%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 4790.7 mg199.6%

Total Carbohydrates 65 g21.8%

Dietary Fiber 13.4 g53.7%

Sugars 20.8 g

Protein 113 g225.8%

Vitamin A 589.3% Vitamin C 401.3%

Calcium 56.1% Iron 105.1%

*Based on a 2000 Calorie diet

Shrimp And Vegetables Recipe