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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl. | 2. In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil. | 3. In a third bowl mix cornstarch and water. | 4. Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit. | 5. Have a large bowl ready with a strainer in it. | 6. Add shrimp to hot oil and cook until pink, no more than 2 minutes. | 7. Place in large bowl. | 8. Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat. | 9. Add scallion mixture and stir fry for 1 minute. | 10. Add drained shrimp and stir fry for 30 seconds. | 11. Add catsup mixture. | 12. Stir fry for 30 seconds. | 13. Add cornstarch mixture to pan. | 14. Cook and stir until slightly thickened. | 15. Serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallion	1/2	cup	minced	16.0	3.67	0.915	0.095
bamboo shoot	1/2	cup	minced	20.385	3.926	1.963	0.2265
water	3	tablespoons		0.0	0.0	0.0	0.0
garlic clove	3		minced	-	-	-	-
catsup	1/2	cup		121.2	32.88	1.248	0.12
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
sauce	1/4	teaspoon		2.4625	0.0685	0.1291	0.1865
planter peanut oil	1 1/2	1/2		-	-	-	-
shrimp	1		lb raw shelled deveined	321.8674	4.1253	61.6988	4.5787
gingerroot	1/4	teaspoon	minced	-	-	-	-
sherry	3	tablespoons		-	-	-	-
sesame oil	1 1/2	1/2		59.67	0.0	0.0	6.75

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