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Shrimp And Vegetables Recipe
|Fresh mushrooms||1 Cup (16 tbs)|
|Shrimp in shell||1 Pound (Fresh / Frozen)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|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)|
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 mg
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
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.