Yummy main dish, very filling and makes lots of leftovers
Cook rice.
Heat 1/3 of the oil in a skillet on medium-high heat. Brown the chestnuts or peanuts with a pinch of salt. Remove and set on a paper towel to drain.
Add another 1/3 of the oil, followed by the cabbage and garlic, cook over medium-high heat until the cabbage just begins to brown.
Add about 1/4 cup water and cook another 3-4 minutes.
Remove cabbage and set in a large bowl.
Add remaining oil to pan, and saute shrimp, remaining minced garlic, and ginger. Cook until shrimp is just pink.
Return the cabbage and chestnuts or peanuts to the pan. Add sesame oil (or soy sauce) along with a couple tablespoons of water.
Cook a couple minutes, stirring constantly and scraping up any browned cooked bits from the bottom of the pan.
Serve over rice, garnish with scallions.
Use a large wok for this, and have the empty bowls ready for the cooked peanuts and cooked cabbage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 329 | ||
Calories from Fat: 129 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 4725mg | 163 % | |
Potassium 431.9mg | 11 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 33.5g | ||
Protein 14.5g | 21 % | |
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: 329
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