1. Split shrimp backs in half, but don't cut through. Remove the vein, rinse with cold water. Marinate the shrimp with rice wine, 1 tsp. salt, and corn starch for 10 minutes.
2. Peel the broccoli's tough skin. Cut the florets and stem into about 1 1/2 inch pieces, diagonally. Rinse with cold water.
3. Heat 1/3 cup of oil. Quickly stir-fry the shrimp for 1 minute until they are separated and turned to pink curly balls. Drain.
4. Heat 1 T. oil, stir-fry broccoli. Add 1 tsp. salt, sugar, and 3 T. water; cover and cook for 1 minute. Add shrimp and stir quickly for a few seconds. Then add sesame oil and toss thoroughly. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (154g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 207 (71%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 107.7mg||33 %|
|Sodium 123.8mg||4 %|
|Potassium 312.4mg||8 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.9g|
|Protein 16g||23 %|
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Calories per serving: 293
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