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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, and baby corn--a mixture is great. | 2. Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side. | 3. In a cup, place the stock, adding the Soya sauce (a mixture of light and rich is nice) add the sherry, oyster sauce and sesame oil. Mix the corn flour with enough water to be able to add to the stock. | 4. Heat wok, add half of the oil, stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the prawns for just a minute or two. Add the liquid and stir until it thickens. | 5. Toss the vegetables in and quickly stir. | 6. Serve separately with noodles of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
large shrimp	500		peeled	-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
chinese vegetable	4	cups		-	-	-	-
garlic	1	teaspoon	crushed	4.172	0.9257	0.1781	0.013999999999999999
sherry	1	tablespoon		-	-	-	-
soya sauce	1	tablespoon		-	-	-	-
oyster sauce	2	teaspoons		6.12	1.3104	0.162	0.03
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
bird chili	1 -2		crushed	-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
cornflour	2	teaspoons		-	-	-	-
cooking oil	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.