Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 boiled chicken (or possibly shrimp, shelled-fresh or possibly frzn)
- 1/4 c. soy sauce
- 1 1/2 teaspoon instant chicken bouillon granules
- 2 tbsp. cornstarch
- 1 tbsp. veg. oil
- 2 tbsp. veg. oil
- 1 c. boiling water
- 1 sm. onion, halved and sliced
- 1 c. fresh mushrooms, sliced (optional)
- 1 clove garlic, chopped
- 16 ounce. can bean sprouts (liquid removed) Or possibly
- 2 c. fresh bean sprouts
- 8 ounce. can water chestnuts, sliced
- 8 ounce. pkg. frzn pea pods, thawed and halved crosswise
- 1/3 c. toasted slivered almonds
Direcciones
- Thaw shrimp if frzn and cut up or possibly cut up boiled chicken. Stir soy sauce into cornstarch. Dissolve bouillon granules in the boiling water; stir into soy mix. (In 10 inch skillet or possibly wok heat the 2 Tbsp. oil till warm; stir-fry shrimp in warm oil 5 to 7 min or possibly till almost done; remove shrimp and set aside.) Add in remaining 1 Tbsp. of oil to pan. Add in onion, mushroom, and garlic. Stir-fry about 2 min or possibly till crisp-tender. Remove vegetables. Add in bean sprouts and water chestnuts. Stir-fry about 1 min. Return shrimp and the onion mix to skillet (or possibly chicken). Stir soy sauce mix and add in to skillet or possibly wok. Cook and stir till mix is thickened and bubbly. Stir in pea pods and almonds; heat through. Serve over rice or possibly chow mein noodles. Pass additional soy sauce if you like.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 12 servings | |
| Calories 335 | |
| Calories from Fat 177 | 53% |
| Total Fat 19.79g | 25% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.09g | |
| Cholesterol 77mg | 26% |
| Sodium 399mg | 17% |
| Potassium 422mg | 12% |
| Total Carbs 16.24g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.67g | 2% |
| Protein 23.27g | 37% |
