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Shrimp Chow Mein Recipe
|Raw shrimp||1 Pound, shelled, deveined, washed|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Green pepper||1 Small, cleaned and cut length wise into thin strips|
|Canned bamboo shoots||4 Ounce, drained thinly sliced|
|Canned bean sprouts||1 Pound (Drained)|
|Canned button mushrooms||8 Ounce (Drained)|
|Canned chicken bouillon||13 1⁄2 Ounce|
|Garlic salt||1⁄4 Teaspoon|
|Onion salt||1⁄4 Teaspoon|
|Soy sauce||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2965 Calories from Fat 1197
% Daily Value*
Total Fat 139 g214%
Saturated Fat 54.7 g273.4%
Trans Fat 0 g
Cholesterol 744.1 mg
Sodium 5330.4 mg222.1%
Total Carbohydrates 324 g108.1%
Dietary Fiber 28.2 g113%
Sugars 184 g
Protein 140 g279.7%
Vitamin A 45.3% Vitamin C 235.8%
Calcium 63.3% Iron 141.8%
*Based on a 2000 Calorie diet
Heat oil in Chinese wok or in blazer pan of chafing dish over direct high flame.
Add shrimp; stir and fry until shrimp is cooked and turns pink.
Remove shrimp from pan; keep warm.
Add celery and pepper to hot oil.
Stir and fry until vegetables are cooked but retain some crispness.
Add remaining vegetables, bouillon, seasonings, and shrimp.
Mix and heat, stirring often.
Mix cornstarch and water until free of lumps.
Stir into hot mixture.
Simmer, stirring constantly, until slightly thickened.