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Stir Fried Shrimp And Broccoli Recipe
|Medium shrimp/12 ounces fresh / frozen scallops||1 Pound (Fresh Or Frozen)|
|Red wine vinegar||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Broccoli florets||2 Cup (32 tbs)|
|Thinly bias sliced carrots||1 Cup (16 tbs)|
|Onion||1 Small, halved lengthwise and sliced|
|Sliced mushrooms||1 Cup (16 tbs)|
|Hot cooked vermicelli/Fusilli pasta/rice||2 Cup (32 tbs)|
Calories 606 Calories from Fat 81
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 0.98 g4.9%
Trans Fat 0 g
Cholesterol 172.4 mg
Sodium 867.2 mg36.1%
Total Carbohydrates 96 g32%
Dietary Fiber 5.1 g20.3%
Sugars 4.8 g
Protein 38 g75.5%
Vitamin A 158.5% Vitamin C 147.9%
Calcium 16.1% Iron 31.9%
*Based on a 2000 Calorie diet
Peel and devein shrimp or cut any large scallops in half.
Rinse the shrimp or scallops; pat dry with paper towels.
For sauce, in a small bowl combine vinegar, soy sauce, water, cornstarch, and sugar; set aside.
Add oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry garlic in hot oil for 15 seconds.
Add broccoli, carrots, and onion.
Stir-fry for 3 minutes.
Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
Remove vegetables from wok.
Stir sauce; add to wok.
Bring to boiling.
Add shrimp or scallops and cook for 2 to 3 minutes or until shrimp or scallops turn opaque.
Return cooked vegetables to wok.
Stir all ingredients together to coat.
Serve immediately with hot cooked pasta or rice.