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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Assemble sauce ingredients and put aside. | 2. Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly. | 3. Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry. | 4. Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). | 5. Serve along with steamed rice and garnish with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
shrimp	8	ounces	sized	160.9333	2.0627	30.8493	2.2893
baby carrot lengthwise	7	halved		-	-	-	-
water chestnut	1/2	cup	sliced	-	-	-	-
snow pea	24			-	-	-	-
scallion	1		minced	8.0	1.835	0.4575	0.0475
garlic clove	1		minced	-	-	-	-
sherry wine	2	tablespoons		-	-	-	-
sambal chili paste	1 1/2	1/2		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
bean sauce	2	teaspoons	ground	-	-	-	-
cilantro			chopped	-	-	-	-
water	1	teaspoon	blended	11.5	0.27699999999999997	0.1145	1.192
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
water	2	ounces		0.0	0.0	0.0	0.0
white vinegar	2	teaspoons		1.8	0.004	0.0	0.0

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