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Suggest a better description1. USE FROZEN, RAW PEEPLED DEVEINED SHRIMP AND SALAD OIL OR MELTED SHORTENING. SAUTE PARTIALLY THAWED SHRIMP WITH VEGETABLES IN SALAD OIL OR MELTED SHORTENING FOR 5 MINUTES. SPRINKLE WITH 2 TBSP PEPPER AND 1 TSP GINGER. 2. COMBINE WATER, MOLASSES, SOY SAUCE, CHICKEN AND SOUP GRAVY BASE, PEPPER AND GROUND GINGER. 3. ADD CELERY, ONIONS AND CABBAGE TO SHRIMP MIXTURE; COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. 4. COMBINE CORNSTARCH AND WATER. STIR SLOWLY INTO HOT MIXTURE, STIRRING CONSTANTLY. COOK 3-5 MINUTES OR UNTIL THICKENED. 5. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER. 6. SERVE WITH 1/3 CUP CHOW MEIN NOODLES. : NOTE: 1. IN STEP 4, 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS; 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CELERY; 5 LB A.P. FRESH CABBAGE WILL YIELD 4 LB CABBAGE. 2. IN STEP 4, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. Recipe Number: L08001 SERVING SIZE: 1 1/4 CUPS From the
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 100 | ||
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Calories: 406 | ||
Calories from Fat: 71 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 68.1mg | 21 % | |
Sodium 350.9mg | 12 % | |
Potassium 1031.3mg | 27 % | |
Total Carbohydrate 59.8g | 18 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 47.7g | ||
Protein 25.8g | 37 % | |
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: 406
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