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Suggest a better description1. Soak b?che-de-mer. 2. Shell and devein shrimp; cut in half if large. Slice fish fillet against the grain. Shred bamboo shoots and b?che-de-mer. Mince scallion stalk. Blend cornstarch and stock to a paste. 3. Heat oil very hot and stir-fry shrimp and bamboo shoots 1 minute. Add sherry, b?che-de-mer and fish; stir-fry gently 1 minute more. 4. Add remaining stock and salt. Bring to a boil. Add cornstarch paste and cook, stirring, until soup thickens and is smooth. 5. Stir in vinegar, sesame oil and minced scallion. Beat eggs and stir in quickly, then remove from heat. From
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Serving Size: 1 Serving (661g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 315 | ||
Calories from Fat: 178 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 571.3mg | 176 % | |
Sodium 2099mg | 72 % | |
Potassium 352.6mg | 9 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 10.8g | ||
Protein 22.1g | 32 % | |
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: 315
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