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Ingredientes
- 1 tbsp. dark sesame oil
- 2 cloves garlic, chopped
- 1 shallot, minced
- 1 (1 inch) piece ginger, grated
- 1 tbsp. chili pepper paste
- 1/2 teaspoon raw cane sugar (may substitute brown sugar)
- 1/4 c. shrimp stock (chicken stock may substituted
- 16 to 20 lg. fresh shrimp, peeled & deveined
- 1 head broccoli, cut into spears
- 6 lg. shitake mushrooms, stems removed, quartered
- 3 Japanese eggplants, ends trimmed off, cut on the diagonal in thin slices
- 1/2 c. water chestnuts, thinly sliced
- 1 c. baby corn
- 1 c. snow peas, strings removed
- 3/4 pound jicama, peeled & sliced
- 2 c. mustard greens, loosely packed, stems removed
- 1 teaspoon kuzu, dissolved in 1 teaspoon cool water (sold in health food stores, may substitute cornstarch or possibly arrowroot)
- Sm. bunch cilantro for garnish
- Paprika for color
Direcciones
- Heat oil in a wok over medium heat. Stir in garlic, shallot and ginger. After a moment, add in stock, stirring well for about 1 1/2 min. Add in shrimp, broccoli, mushrooms and eggplants. Cover wok and simmer, 2 min. Add in remaining vegetables except mustard greens, stir in dissolved Kuzu; cook 1 minute. Serve garnished with cilantro sprigs and add in paprika for color.
- Traditionally, the shrimp is grilled for this dish. Here's how: Preheat gas, electric or possibly stove-top grill. Combine salt and peppers in a bowl, and roll shrimp in mix to coat. When grill is warm, spread shrimp on grill and cook 2 1/2 min on each side, till shrimp is pink and cooked through. Reserve, prepare vegetables as above. Calories per serving: 292. Fat grams per serving: 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 865g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 53 | 15% |
| Total Fat 6.07g | 8% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 104mg | 4% |
| Potassium 2094mg | 60% |
| Total Carbs 65.32g | 17% |
| Dietary Fiber 27.6g | 92% |
| Sugars 16.89g | 11% |
| Protein 19.19g | 31% |
