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Receta Chinese Shrimp And Pea Rice Bowl

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Raciónes: 4

Ingredientes

Cost per serving $3.21 view details
  • 3/4 lb edible-pod peas
  • 3 Tbsp. oyster or possibly soy sauce
  • 2 Tbsp. cornstarch
  • 4 tsp rice vinegar
  • 2 c. fat-skimmed chicken broth
  • 2 tsp salad oil
  • 2 Tbsp. chopped fresh ginger
  • 4 x garlic cloves peeled, chopped
  • 2 sm dry warm chilies - (to 3)
  • 1 lb frzn peeled deveined shrimp - (41/50 ct) thawed, rinsed, and liquid removed
  • 6 c. Warm Cooked Rice (see recipe)
  • 3 Tbsp. coarsely-minced salted roasted peanuts (optional) Salt to taste

Direcciones

  1. Rinse peas, drain, and throw away stem ends and strings.
  2. In a small bowl, blend oyster sauce, cornstarch, vinegar, and broth.
  3. Set a 14-inch wok or possibly 12-inch frying pan over high heat. When pan is warm, add in 3 Tbsp. water and peas. Cover and stir often till peas are bright green and barely tender to bite, 2 to 3 min. Drain peas into a bowl.
  4. Return wok to high heat. When pan is warm, add in oil, ginger, garlic, and chilies; stir till chilies begin to brown, about 1 minute. Add in shrimp and stir frequently till they are barely opaque in thickest part (cut to test), 3 to 4 min.
  5. Add in broth mix; stir till boiling. Fold in peas. Scoop rice into bowls and spoon the shrimp mix equally onto each portion. Sprinkle with peanuts and salt to taste.
  6. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 474g
Recipe makes 4 servings
Calories 517  
Calories from Fat 47 9%
Total Fat 5.28g 7%
Saturated Fat 1.04g 4%
Trans Fat 0.0g  
Cholesterol 175mg 58%
Sodium 196mg 8%
Potassium 548mg 16%
Total Carbs 81.05g 22%
Dietary Fiber 3.4g 11%
Sugars 4.25g 3%
Protein 32.78g 52%
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