Try this CHILI SHRIMP & GINGER RICE recipe, or contribute your own.
Suggest a better descriptionBring 2 1/4 cups water and ginger slices to a boil in a pan. Stir in rice, return to a boil. Cover, cook until rice is tender. Fluff, cover, set aside.
Mix broth, ketchup, chili garlic sauce, oyster sauce, cornstarch, and 1/2 cup water in a cup, set aside.
Heat 2 tbs oil in a skillet. Add shrimp, cook until no longer translucent, remove to a bowl. *Add broccoli and 1/2 cup water to skillet, cook until tender and water has evaporated. Add to bowl with shrimp. Add remaining oil to skillet. Add minced ginger, stir fry until golden. Pour in sauce, simmer until thickened. Add shrimp and broccoli, toss. SERVE with rice
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Serving Size: 1 Serving (532g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1264 | ||
Calories from Fat: 724 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.4g | 107 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 35.6g | ||
Cholesterol 330.5mg | 102 % | |
Sodium 573.4mg | 20 % | |
Potassium 1019.3mg | 27 % | |
Total Carbohydrate 68.6g | 20 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 65.4g | ||
Protein 65.1g | 93 % | |
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: 1264
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