A paleo twist on this tasty dish.
In small saucepan, over low heat warm lime juice, bragg's or fish sauce, honey, chili paste, and peanut butter. Mix until smooth. Set aside.
In a wok or large skillet, heat cooking oil over medium-high heat. Add chicken then shrimp and cook till almost done.
Add the shallots, garlic, and ginger and sautee until softened.
Move meat aside and add broccoli slaw, and carrots. Sautee just to soften and warm then place the eggs in the middle and scramble. Combine with the other contents. Add in the bean sprouts and sauce and mix.
Plate over nappa on plates. Cover with green onions and cilantro. Top with peanuts and more sauce. Serve warm.
Don't overcook. It is supposed to be a fresh, warm salad. The flavours pop if not overcooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (677g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 735 | ||
Calories from Fat: 380 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 248.6mg | 76 % | |
Sodium 433.3mg | 15 % | |
Potassium 1266.3mg | 33 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 26.8g | ||
Protein 61.9g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 735
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