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Shrimp with Chinese Pea Pods Recipe
|Canned chicken bouillon||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Salad oil||3 Tablespoon|
|Cooked peeled deveined shrimp||2 Pound, thawed (Fresh Or Frozen)|
|Frozen chinese pea pods/2 1/2 cups fresh chinese pea pods||14 Ounce, thawed (2 Packages,7 Ounces Each)|
|Canned water chestnuts||8 Ounce, drained and thinly sliced|
|Diagonally sliced celery||3⁄4 Cup (12 tbs) (1/2 -Inch)|
|Diagonally sliced green onion||1⁄2 Cup (8 tbs) (1 Inch)|
|Seasoned cooked rice||6 Cup (96 tbs) (Hot)|
Calories 853 Calories from Fat 210
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 7.5 g37.3%
Trans Fat 0.2 g
Cholesterol 8.6 mg
Sodium 1355.7 mg56.5%
Total Carbohydrates 112 g37.4%
Dietary Fiber 7.7 g31%
Sugars 31.1 g
Protein 47 g93.6%
Vitamin A 56.9% Vitamin C 45.1%
Calcium 7.7% Iron 20.8%
*Based on a 2000 Calorie diet
Stir in bouillon and soy sauce; mix until smooth and reserve.
Heat oil in Wok; brush on sides of pan.
Add shrimp and cook, stirring constantly until hot.
Pull shrimp up on sides of Wok where heat is lower.
Add vegetables to oil, a few at a time.
Cook, stirring constantly until vegetables are thoroughly heated and tender, yet crisp.
Mix shrimp with vegetables; cook and stir until hot.
Stir cornstarch-bouillon mixture into Wok; cook, stirring constantly until sauce thickens.
Serve at once with hot rice.