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Ingredientes
- 8 ounce Fresh peeled and deveined medium shrimp
- 2 tsp Cornstarch
- 1/4 tsp Grnd red pepper
- 2 med Boneless, skinless, chicken breast halves (6 ounce total)
- 1/2 c. Water
- 2 Tbsp. Soy sauce
- 1 Tbsp. Oyster sauce
- 2 Tbsp. Dry sherry
- 2 tsp Cornstarch
- 1/2 tsp Instant chicken bouillon granules
- 1 Tbsp. Veg. oil
- 2 x Cloves garlic, chopped
- 1 c. Thinly sliced carrot half moons
- 1 c. Broccoli florets
- 1/2 can (8-ounce) sliced bamboo shoots, liquid removed (1/2 c.)
- 1 tsp Sesame seed, toasted (optional)
- 3 c. Warm cooked rice
Direcciones
- 1. Rinse shrimp. Halve the shrimp lengthwise; pat dry with paper towels.
- Combine 2 tsp cornstarch and red pepper; toss with shrimp. Set aside. Rinse the chicken and pat dry. Cut into 3/4-inch pcs; set aside. For sauce, in a small bowl, stir together the water, soy sauce, dry sherry, oyster sauce, 2 tsp cornstarch, and chicken bouillon granules. Set aside.
- 2. Pour veg. oil into a wok or possibly large skillet. (Add in more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in warm oil for 15 seconds. Add in carrot and broccoli; stir -fry for 3 to 4 min or possibly until vegetables are crisp tender. Remove vegetables from wok. Add in the chicken to the warm wok. Stir-fry for 2-3 min or possibly till no pink remains.
- Remove the chicken from the wok. Add in shrimp and stir-fry for 2-3 min or possibly until shrimp turn pink. Return chicken to the wok. Push the chicken and shrimp from the center of the wok. Stir sauce. Add in the sauce to the center of the wok. Cook and stir until thickened and bubbly.
- 3. Return the cooked vegetables to the wok. Add in the bamboo shoots. Stir all ingredients together to coat with sauce. Cook and stir about one minute more or possibly till heated through. If you like, sprinkle with toasted sesame seed. Serve immediately over warm cooked rice.
- Makes 4 servings.
- **Notes: I usually double the shrimp and chicken and triple the sauce. (And which's just for two people!!!!)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 991g | |
| Calories 1159 | |
| Calories from Fat 210 | 18% |
| Total Fat 23.72g | 30% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.35g | |
| Cholesterol 345mg | 115% |
| Sodium 2672mg | 111% |
| Potassium 897mg | 26% |
| Total Carbs 159.52g | 43% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.08g | 3% |
| Protein 63.16g | 101% |
