1. Prepare marinade by mixing garlic, white pepper, honey, soy sauce, five spice powder, rice wine and sesame oil in a medium bowl. Add shrimp and toss to coat. Let shrimp sit in marinade in refrigerator for 30 minutes.
2. Heat canola oil in a wok or large skillet over high heat. Add shrimp with marinade and cook until shrimp begins to turn pink (3-4 minutes). Remove shrimp to a bowl with a slotted spoon and tent bowl with foil to keep warm.
3. Add water chestnuts, baby corn, onion, red bell pepper, broccoli and chiles to wok or skillet and stir fry until hot. Add cooked shrimp back to wok and heat through.
4. Serve over white rice and remove chiles for those that don't want it too spicy.
Adjust vegetables and chiles to your own palate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (714g)|
|Recipe Makes: 6|
|Calories from Fat: 120 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 113.5mg||35 %|
|Sodium 567.1mg||20 %|
|Potassium 627.2mg||17 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 27.1g|
|Protein 18.9g||27 %|
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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: 313
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