Try this Shrimp Stir-Fry recipe, or contribute your own.
Suggest a better descriptionFor sauce, In a small bowl stir together broth, sesame seeds, ginger, soy sauce, pepper sauce and cornstarch until well blended. Set aside. In a large skillet or wok, heat 2 tablespoons oil. Stir-fry jicama and carrots for 3 minutes, remove from pan and set aside.
Add oil if needed and stir-fry bell pepper with shrimp and garlic for 3 minutes, or until shrimp turn pick and opaque. Stir sauce again; pour into center of wok. Cook until mixture bubbles. Return jicama and carrots to the pan, cover and cook 2 minutes longer, until heated through. Serve over hot cooked rice.
Adapted from Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 269 | ||
Calories from Fat: 82 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 4341mg | 150 % | |
Potassium 643.6mg | 17 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 10.7g | ||
Protein 32.1g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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