Oriental Almond Stir Fry Recipe


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 Sugar1⁄2 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Garlic1 Clove (5 gm), minced
 Shrimp3⁄4 Pound, peeled and deveined
 Vegetable oil1 Tablespoon, divided
 Diagonally sliced celery2 Cup (32 tbs) (1/4 Inch)
 Fresh mushrooms2 Cup (32 tbs), sliced
 Cornstarch1 Tablespoon
 Frozen peas10 Ounce (1 Package)
 Bean sprouts1 1⁄2 Cup (24 tbs)
 Blanched whole almonds1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1128 Calories from Fat 361

% Daily Value*

Total Fat 42 g64.3%

Saturated Fat 4.9 g24.7%

Trans Fat 0 g

Cholesterol 517.1 mg

Sodium 1033.3 mg43.1%

Total Carbohydrates 92 g30.5%

Dietary Fiber 25.5 g102%

Sugars 32.6 g

Protein 105 g209.3%

Vitamin A 151.2% Vitamin C 152.6%

Calcium 45% Iron 94.7%

*Based on a 2000 Calorie diet


Make marinade by combining first five ingredients in a medium bowl.
Add shrimp and let stand at least 10 minutes, stirring occasionally.
Using heavy non-stick skillet or wok, heat 1 1/2 teaspoons oil over medium-high heat.
Add celery and stir-fry 1 minute.
Remove from pan and set aside.
Heat remaining 1 1/2 teaspoons oil.
With slotted spoon, remove shrimp from marinade and stir-fry 2 to 3 minutes, or until shrimp turn pink.
Add mushrooms and stir-fry 2 to 3 minutes, adding 1 tablespoon water if necessary to prevent sticking.
Stir cornstarch and 6 tablespoons water into marinade; add to skillet and cook about 30 seconds, until thickened.
Add celery and remaining ingredients and stir-fry 3 to 4 minutes, until bean sprouts are soft, but still crisp.