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Ingredientes
- 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
- Rinse peas, drain, and throw away stem ends and strings.
- In a small bowl, blend oyster sauce, cornstarch, vinegar, and broth.
- 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.
- 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.
- 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.
- 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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