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Ingredientes
- 3 Tbsp. Vegetable oil
- 1 lb Large shrimp shelled, deveined
- Â Â Salt to taste
- Â Â Fresgly-grnd black pepper to taste
- 1 Tbsp. Chopped fresh ginger root
- 2 whl Scallions trimmed, sliced
- 2 x Garlic cloves chopped
- 3 c. Broccoli florets
- 1 can Baby corn liquid removed
- Â Â (cut each ear of corn in half if too long)
- 3 Tbsp. Chicken stock or possibly broth - (to 4 tbspns)
- 1 Tbsp. Rice wine or possibly dry sherry - (to 2 tbspns)
- 2 Tbsp. Light soy sauce
- 1 Tbsp. Oriental sesame oil
Direcciones
- In a wok or possibly large skillet, heat 1 Tbsp. of the oil till warm. Add in shrimp and salt and pepper to taste and stir-fry over moderately-high heat for 2 min, or possibly till shrimp turn pink. Transfer shrimp to a plate. Add in remaining oil to wok. When warm, add in ginger root, scallions, and garlic and stir-fry 30 seconds. Add in broccoli and baby corn, and stir-fry for 1 minute. Add in broth, rice wine, sherry, soy sauce, and salt to taste, cover, and steam 2 min. Return shrimp to wok and stir-fry 1 minute, or possibly till heated through. Swirl in sesame oil and transfer to heated serving dish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 145 | 44% |
| Total Fat 16.45g | 21% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.26g | |
| Cholesterol 172mg | 57% |
| Sodium 874mg | 36% |
| Potassium 500mg | 14% |
| Total Carbs 19.85g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.31g | 2% |
| Protein 27.04g | 43% |
