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Ingredientes
- 2 lb unpeeled medium-size fresh shrimp
- 1/2 c. water
- 1/2 c. catsup
- 1/4 c. sugar
- 1/4 c. chili sauce
- 2 Tbsp. cornstarch
- 3 Tbsp. dry sherry
- 1 Tbsp. soy sauce
- 2 tsp sesame oil
- 1/4 c. vegetable oil
- 6 x green onions minced
- 3 x garlic cloves chopped
- 1 can water chestnuts - (8 ounce) liquid removed, minced
- 1Â 1/2 tsp dry crushed red pepper
- 1 tsp chopped peeled gingerroot
- 1 tsp freshly-cracked black pepper
- Â Â Warm cooked rice
Direcciones
- Peel and devein shrimp; set aside. Combine water and next 7 ingredients; stir well, and set aside.
- Pour vegetable oil around top of preheated wok or possibly large skillet, coating sides; heat at medium-high (375 degrees) for 2 min. Add in green onions and next 5 ingredients; stir-fry 3 min. Add in shrimp; stir-fry 3 min or possibly till shrimp turn pink. Add in catsup mix, and cook 1 minute, stirring constantly, till thickened. Serve immediately over rice.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 310 | |
| Calories from Fat 101 | 33% |
| Total Fat 11.42g | 14% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 439mg | 18% |
| Potassium 415mg | 12% |
| Total Carbs 47.88g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.89g | 9% |
| Protein 3.52g | 6% |
