Shrimp, Chicken And Vegetables Recipe
Ingredients
| Oil | 4 Tablespoon | |
| Garlic | 2 Clove (10 gm), minced | |
| Raw shrimp | 2 Pound, shelled and deveined | |
| Sliced mushrooms | 1 Pound | |
| Sliced bamboo shoots | 1 Cup (16 tbs) | |
| Cooked chicken slices/Canned chicken | 1 Cup (16 tbs), sliced thinly | |
| Chicken broth | 4 Cup (64 tbs) | |
| Salt | 1 Teaspoon | |
| Ajinomoto | 1⁄2 Teaspoon (Accent) | |
| Snow peas/2 cups bean sprouts | 1 1⁄2 Pound | |
| Sugar | 1 Teaspoon | |
| Cornstarch | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 198 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.8%
Saturated Fat 0.87 g4.4%
Trans Fat 0 g
Cholesterol 100 mg33.3%
Sodium 1152.5 mg48%
Total Carbohydrates 14 g4.8%
Dietary Fiber 3.4 g13.5%
Sugars 4.4 g
Protein 20 g40.3%
Vitamin A 14.8% Vitamin C 71.4%
Calcium 5.9% Iron 9.6%
*Based on a 2000 Calorie diet
Directions
Transfer to a saucepan.
Add 3 1/2 cups broth, the salt, and Ac'cent.
Cover and cook 4 minutes.
Add the peas or sprouts and cook 1 minute.
Mix together the sugar, cornstarch, and the remaining broth.
Stir into the sauce until thickened.
Cook 1 minute longer.
Chef
