Hot and spicy
1. Split shrimp in half lengthwise; rinse; dry on paper towel.
2. Combine egg white, cornstarch and salt in a medium bowl. Add shrimp and toss to coat. Refrigerate 1-24 hours
3. Heat oil in wok or deep skillet; stir fry vegetables until crisp tender. Remove from wok and set aside
4. Add shrimp and stir fry 1-2 minutes or until it changes color. Pour shrimp and oil into a strainer placed over a bowl. (May be prepared an hour ahead of time to this point)
5. Reheat wok and add 2 tbsp of the drained oil. Add ginger; stir fry 5 seconds; add garlic and pepper; stir fry 5 seconds; Add vegetables and stir fry until reheated; Add shrimp; stir fry until heated through, about 1 minute.
6. Stir Sherry Sauce to combine,; pour into wok, stirring until sauce thickens and coats the shrimp with a clear glaze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (325g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 1178 | ||
Calories from Fat: 1022 (87%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 113.6g | 151 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 80.9g | ||
Polyunsanturated Fat 19.8g | ||
Cholesterol 218.4mg | 67 % | |
Sodium 1297.8mg | 45 % | |
Potassium 394.3mg | 10 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 11.5g | ||
Protein 28.2g | 40 % | |
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: 1178
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.