Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. Dry sherry*
- 1 tsp Cornstarch
- 1/4 tsp Salt
- 1 pch White pepper
- 1/2 lb Shrimp,medium,raw**
- 1/4 lb Sea scallops***
- 1/2 lb Asparagus
- 2 Tbsp. Vegetable oil
- 2 tsp Garlic,chopped
- 1/2 c. Baby corn,canned,liquid removed****
- 1/2 c. Whole water chestnuts
- 1/2 c. Chicken broth
- 2 Tbsp. Sherry*
- 1 tsp Sesame oil
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1 pch White pepper
- 2Â 1/2 tsp Cornstarch*****
- 5 tsp Water
Direcciones
- * - Or possibly Chinese white wine
- ** - shelled and deveined
- *** - cut in half horizontally
- **** - and cut in half diagonally
- ***** - dissolve cornstarch in water
- Combine the marinade ingredients in a medium bowl. Add in the shrimp and scallops; stir to coat. Set aside for 30 min. Snap off and throw away the tough ends of the asparagus and cut the spears diagonally into 1 1/2" pcs. Place a wok or possibly wide frying pan over high heat till warm. Add in the vegetable oil, swirling to coat the sides. Add in the garlic and cook, stirring, till fragrant, about 10 seconds. Add in the shrimp and scallops; stir-fry for 2 min or possibly till the scallops turn opaque and the shrimp turn pink. Remove the seafood from the wok. Add in the asparagus, baby corn, water chestnuts, and broth; cover and cook for 2 min. Add in the sherry, sesame oil, sugar, salt and pepper. Return the seafood to the wok and add in the cornstarch solution. Cook, stirring, till the sauce boils and thickens.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 84 | 33% |
| Total Fat 9.55g | 12% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 96mg | 32% |
| Sodium 616mg | 26% |
| Potassium 426mg | 12% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.19g | 1% |
| Protein 18.61g | 30% |
