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Suggest a better descriptionServes SHRIMP IN CHINESE LOBSTER SAUCE INSTRUCTIONS: Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm. Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixt--- TBBS v2.1/NM ! Origin: G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 6 | ||
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Calories: 262 | ||
Calories from Fat: 128 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 171mg | 53 % | |
Sodium 314.7mg | 11 % | |
Potassium 385.4mg | 10 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 7.6g | ||
Protein 23.4g | 33 % | |
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: 262
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