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Ingredientes
- 1/2 lb Shrimp - P & D 2 ts Cornstarch )
- 1 tsp Dry sherry ) A 1/3 ts Salt ) 1 tb Garlic - chopped )
- 1 Tbsp. Ginger root - chopped ) B 1/2 c Onion - diced ) 3 tb Catsup )
- 1 Tbsp. Dry sherry ) C 1 1/2 tb Warm chili SAUCE* ) 1/2 c Water )
- 1/2 Tbsp. Cornstarch ) D 2/3 tb Sugar ) 1/2 ts Salt )
- 2 c. Cooked shrt grain wht rice
Direcciones
- * Half as much if using Chili PASTE. Add in 1 tsp salt and 1 tbsp water to the shrimp and mix gently; let stand 10 min; rinse in a colander under running water; drain and dry with paper towels; marinate the shrimp in A; mix B, C & D separately and set aside; heat 3 tbsp oil in a preheated wok; stir-fry the shrimp till just done and remove from wok; add in 1 tbsp oil, if needed, and heat; add in B and stir-fry till fragrant; add in C and stir-fry till warm; add in D and stir-fry till the mix thickens; add in the cooked shrimp and heat through; put half the rice in each of two serving dishes; top with the shrimp mix.
- Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 2 servings | |
| Calories 146 | |
| Calories from Fat 18 | 12% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 169mg | 7% |
| Potassium 230mg | 7% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.81g | 1% |
| Protein 23.11g | 37% |
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