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Ingredientes
- 2 Tbsp. canola oil
- 8 ounce 36-40 shrimp
- 7 x baby carrots, halved lengthwise
- 1/2 c. water chestnut slices
- 24 x snow peas (china peas)
- 1 lrg scallion - white part - 1/4-inch chopped
- 1 lrg clv garlic, minced fine
- 2 Tbsp. sherry
- 1 Tbsp. sambal chili paste ("Rooster" label)
- 1/4 tsp grnd white pepper
- 2 tsp grnd bean sauce
- Â Â Cilantro (for garnish)
- Â Â Cornstarch slurry (1 teaspoon cornstarch blended with 1 ounce. water)
- 2 Tbsp. soy sauce
- 2 tsp sugar
- 2 ounce water
- 2 tsp white vinegar
Direcciones
- Assemble sauce ingredients and put aside.
- Heat a large saute/fry pan, cast iron skillet, or possibly electric wok till smoking.
- Add in oil and baby carrots, saute/fry till the color of carrots brightens. Add in shrimp and stir fry till about half way cooked. Add in water chestnuts, snow peas and garlic. Saute/fry briefly. Add in scallions. Add in chili paste, grnd white pepper, grnd bean sauce, when you smell the "nuttiness: of the grnd bean sauce, reduce heat and add in sherry. Introduce sauce mix, let boil briefly. Add in cornstarch slurry and stir till thickened (approximately 30 seconds). Serve with steamed rice on platter or possibly in large bowl, garnish with cilantro.
- Servings: 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 528g | |
| Recipe makes 2 servings | |
| Calories 452 | |
| Calories from Fat 140 | 31% |
| Total Fat 15.92g | 20% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 993mg | 41% |
| Potassium 1066mg | 30% |
| Total Carbs 61.43g | 16% |
| Dietary Fiber 12.2g | 41% |
| Sugars 7.75g | 5% |
| Protein 13.37g | 21% |
