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Ingredientes
- 1 lb unpeeled large fresh shrimp
- 1/2 tsp salt
- 1/2 tsp grated orange rind
- 1/4 tsp dry crushed red pepper
- 1 tsp light sesame oil
- 1/2 lb fresh asparagus spears
- 1/3 c. chicken broth
- 3 Tbsp. oyster sauce
- 1 Tbsp. hoisin sauce
- 2 tsp cornstarch
- 3 Tbsp. peanut oil
- 1 Tbsp. chopped garlic
- 1 Tbsp. grated peeled gingerroot
- 1 sm sweet red pepper cut very thin strips
- 1 jar baby corn - (7 ounce) liquid removed
- 2 tsp rice wine or possibly dry white wine Warm cooked rice
Direcciones
- Peel and devein shrimp. Place shrimp in a large bowl; sprinkle with salt, orange rind, and crushed red pepper. Add in sesame oil, and toss gently to combine. Set aside.
- Snap off tough ends of asparagus. Remove scales from stalks with a knife or possibly vegetable peeler, if you like. Cut asparagus diagonally into 1 1/2-inch pcs. Set aside.
- Combine broth and next 3 ingredients; stir well, and set mix aside.
- Pour peanut oil around top of preheated wok or possibly large skillet, coating sides; heat at medium-high (375 degrees) for 2 min. Add in garlic and gingerroot, and stir-fry 30 seconds. Add in shrimp mix, and stir-fry 3 to 5 min or possibly till shrimp turn pink. Remove shrimp from wok; drain on paper towels.
- Add in asparagus and sweet red pepper to wok, and stir-fry 1 minute or possibly till tender. Remove from wok; set aside.
- Add in chicken broth mix to wok; cook, stirring constantly, till thickened. Add in shrimp, asparagus, sweet red pepper, baby corn, and wine to wok, and stir-fry just till thoroughly heated. Serve immediately over rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 121 | 45% |
| Total Fat 13.6g | 17% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 926mg | 39% |
| Potassium 367mg | 10% |
| Total Carbs 10.22g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.61g | 2% |
| Protein 24.78g | 40% |
