Shrimp And Snow Peas
|Raw shrimp||1 Pound, shelled and deveined|
|Dry sherry||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||3 Tablespoon|
|Fresh mushrooms||1⁄4 Pound, thinly sliced|
|Frozen snow peas||8 Ounce, Defrosted (1 Package)|
|Chicken bouillon cubes||2|
|Water||1 1⁄4 Cup (20 tbs)|
|Soy sauce||2 Tablespoon|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
Combine shrimp, sherry, 2 teaspoons cornstarch, sugar, and garlic; mix and let stand 10 minutes.
Heat oil in Chinese wok or blazer pan of chafing dish over direct high flame.
Add shrimp mixture, stir and fry until shrimp turns pink.
Add mushrooms and cook until limp, stirring constantly.
Add snow peas; stir and cook 1 minute.
Combine remaining 4 teaspoons cornstarch, bouillon cubes, water, and soy sauce; mix well.
Stir into hot shrimp mixture.
Stir in water chestnuts.
Cook, stirring until mixture thickens.
Serving size: Complete recipe
Calories 1249 Calories from Fat 476
% Daily Value*
Total Fat 54 g82.7%
Saturated Fat 8 g40.1%
Trans Fat 0 g
Cholesterol 689.4 mg229.8%
Sodium 4469.7 mg186.2%
Total Carbohydrates 78 g25.9%
Dietary Fiber 8.9 g35.6%
Sugars 16.5 g
Protein 106 g211%
Vitamin A 65.6% Vitamin C 250.6%
Calcium 35.2% Iron 101.5%
*Based on a 2000 Calorie diet