1. Rinse shrimp and drain well
2. Heat the soy sauce, rice vinegar, and 2 tablespoons of the chicken broth in a saute' pan over medium heat. Add the garlic and ginger and saute' until tender
3. Add all the vegetables to the pan and continue to saute', stirring and adding more broth as necessary. Add shrimp when the vegetables are halfway cooked and saute' until the vegetables are tender and the shrimp are opaque
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|Serving Size: 1 Serving (1357g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 344 (33%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 430.9mg||133 %|
|Sodium 838.3mg||29 %|
|Potassium 3076.7mg||81 %|
|Total Carbohydrate 98.9g||29 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 72.2g|
|Protein 89.1g||127 %|
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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: 1051
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