Try this Shrimp, Vegetable And Cashew Stir-Fry recipe, or contribute your own.
Suggest a better descriptionWhisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes. Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired. Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve. Serves 4. Bon Appetit November 1994
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Serving Size: 1 Serving (996g) | ||
Recipe Makes: 1 servings | ||
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Calories: 891 | ||
Calories from Fat: 514 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.2g | 76 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 28.1g | ||
Polyunsanturated Fat 15.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 670.5mg | 23 % | |
Potassium 937mg | 25 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 36.2g | ||
Protein 49.3g | 70 % | |
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: 891
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