Stir-fried Shrimp W/chicken And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1/2 | c | Cooked chicken |
| 1/2 | c | Bamboo shoots |
| 1/2 | lb | Fresh mushrooms |
| 1/4 | lb | Snow peas |
| 1 | Clove garlic | |
| 1 | T | Cornstarch |
| 1/2 | t | Sugar |
| 1/4 | c | Stock |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
Shell and devein shrimp. Slice cooked chicken thin, also bamboo shoots and fresh mushrooms. Stem and string snow peas. Crush garlic. Blend cornstarch, sugar and cold stock to a paste. Heat oil; add garlic and stir-fry to brown lightly. Add shrimp and stir-fry 1 minute. Add bamboo shoots and mushrooms; stir-fry until mushrooms begin to soften (2 to 3 minutes). Stir in chicken, salt and remaining stock. Heat quickly; then cook, covered, 2 minutes over medium heat. Add snow peas; cook, stirring, 1 minute more. Stir in cornstarch paste to thicken, and serve at once. VARIATION: For the snow peas, substitute 1 cup bean sprouts, blanched. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 49.5mg
Sodium: 715.1mg
Potassium: 268.3mg
Carbohydrates: 7.5g
Fiber: 1.1g
Sugar: 2.8g
Protein: 8.3g