Chinese Style Shrimp And Broccoli Recipe
Ingredients
| Shrimp/Null | 10 Ounce, cleaned (NULL) | |
| Vegetable oil/Null | 1⁄4 Cup (4 tbs) (NULL) | |
| Garlic/Null | 1 Clove (5 gm) (NULL) | |
| Broccoli florets/Null | 2 Cup (32 tbs) (NULL) | |
| Water/Null | 2⁄3 Cup (10.67 tbs) (NULL) | |
| Salt/Null | 1 Teaspoon (NULL) | |
| Fresh peas/Frozen peas | 2 Cup (32 tbs) (NULL) | |
| Cornstarch/Null | 1 Teaspoon (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 1146 Calories from Fat 551
% Daily Value*
Total Fat 62 g95.9%
Saturated Fat 8.5 g42.4%
Trans Fat 0 g
Cholesterol 430.9 mg143.6%
Sodium 2467.8 mg102.8%
Total Carbohydrates 69 g23%
Dietary Fiber 14.9 g59.8%
Sugars 16.5 g
Protein 84 g168.1%
Vitamin A 264.6% Vitamin C 749.1%
Calcium 39.8% Iron 79.4%
*Based on a 2000 Calorie diet
Directions
Heat oil in wok or skillet, add garlic and cook until transparent.
Stir in the shrimp and cookjust until their color changes.
Remove shrimp from wok and keep hot.
Add broccoli to wok and cook 1 minute.
Carefully, add water and salt.
Cover and bring water to the boiling point.
Add peas, cook 5 minutes.
Return shrimp to wok.
Blend cornstarch with 2 T.(30 mL) cold water: add to pan.
Simmer and stir until mixture thickens and is clear.
Chef
