Try this Shrimp Stir-Fry recipe, or contribute your own.
Suggest a better descriptionIn a wok or large skillet, heat 1 tablespoon of the oil until hot. Add shrimp and salt and pepper to taste and stir-fry over moderately-high heat for 2 minutes, or until shrimp turn pink. Transfer shrimp to a plate. Add remaining oil to wok. When hot, add ginger root, scallions, and garlic and stir-fry 30 seconds. Add broccoli and baby corn, and stir-fry for 1 minute. Add broth, rice wine, sherry, soy sauce, and salt to taste, cover, and steam 2 minutes. Return shrimp to wok and stir-fry 1 minute, or until heated through. Swirl in sesame oil and transfer to heated serving dish. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-D186 broadcast 04-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-27-1998 Recipe by: Sara Moulton
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 4 servings | ||
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Calories: 159 | ||
Calories from Fat: 98 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 589.1mg | 20 % | |
Potassium 568.6mg | 15 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 8.6g | ||
Protein 5.7g | 8 % | |
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: 159
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