Stir Fried Shrimp With Chicken And Vegetables Recipe
Ingredients
| Shrimp | 1⁄2 Pound | |
| Cooked chicken | 1⁄2 Cup (8 tbs) | |
| Bamboo shoots | 1⁄2 Cup (8 tbs) | |
| Fresh mushrooms | 1⁄2 Pound | |
| Snow peas | 1⁄4 Pound | |
| Garlic | 1 Clove (5 gm) | |
| Cornstarch | 1 Tablespoon | |
| Sugar | 1⁄2 Teaspoon | |
| Stock | 1⁄4 Cup (4 tbs) | |
| Oil | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Stock | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 880 Calories from Fat 404
% Daily Value*
Total Fat 45 g70%
Saturated Fat 7.7 g38.4%
Trans Fat 0 g
Cholesterol 401.7 mg133.9%
Sodium 1645.4 mg68.6%
Total Carbohydrates 39 g13.1%
Dietary Fiber 6.9 g27.6%
Sugars 12.8 g
Protein 80 g159.5%
Vitamin A 35.4% Vitamin C 136.2%
Calcium 20.6% Iron 57.2%
*Based on a 2000 Calorie diet
Directions
2. Blend cornstarch, sugar and cold stock to a paste.
3. Heat oil; add garlic and stir-fry to brown lightly. Add shrimp and stir-fry 1 minute.
4. Add bamboo shoots and mushrooms; stir-fry until mushrooms begin to soften (2 to 3 minutes).
5. Stir in chicken, salt and remaining stock. Heat quickly; then cook, covered, 2 minutes over medium heat.
6. Add snow peas; cook, stirring, 1 minute more.
7. Stir in cornstarch paste to thicken, and serve at once.
Chef
