Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 16 lrg Shrimp
- 2 Tbsp. Cornstarch, divided
- 1 Tbsp. Dry sherry
- 1 Tbsp. Water
- 1/2 tsp Salt
- 2 Tbsp. Peanut or possibly vegetable oil, divided
- 2 x Garlic cloves, chopped
- 1 tsp Chopped pared ginger root
- 3 ounce Cooked grnd pork, crumbled
- 1 c. Diagonally sliced scallions, divided
- 2 pkt instant chicken broth and seasoning mix dissolved in 1 1/2 qts warm water, divided
- 1 Tbsp. Granulated sugar
- 1 Tbsp. Black bean sauce or possibly oyster sauce
- 2 x Large eggs, lightly beaten
- 2 c. Cooked long-grain rice (Warm)
Direcciones
- Shell and devein shrimp, leaving tail "feathers" on. In large glass or possibly stainless-steel bowl combine 1 Tbsp. cornstarch with the sherry, water and salt, mixing to dissolve cornstarch; add in shrimp and toss to coat. Let stand at room temperature for 20 min. In 12-inch nonstick skillet or possibly a wok heat 1 Tbsp. oil over high heat; add in shrimp and sherry mix and cook, stirring quickly and frequently, till shrimp barely turn pink.
- Remove shrimp from pan and set aside. In same pan heat remaining Tbsp. oil; add in garlic and ginger and stir-fry briefly (BE CAREFUL NOT TO BURN).
- Add in pork and stir to combine; add in 3/4 c. scallions, all but 2 Tbsp. dissolved broth mix, and the sugar and black bean (or possibly oyster) sauce and bring to a boil. Reduce heat to low and return shrimp to pan.
- In c. or possibly small bowl dissolve remaining Tbsp. cornstarch in remaining 2 Tbsp. dissolved broth mix; add in to shrimp mix and, stirring constantly, return mix to a boil. Reduce heat and let simmer for 1 minute. Gradually stir in Large eggs, stirring just till Large eggs have set; remove from heat. Arrange warm rice on serving plate, spoon shrimp mix onto rice, and sprinkle with remaining 1/4 c. scallions.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 94 | 31% |
| Total Fat 10.41g | 13% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 1007mg | 42% |
| Potassium 298mg | 9% |
| Total Carbs 34.01g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.54g | 3% |
| Protein 16.78g | 27% |
