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Hot And Sour Shrimp Stir-Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)146.8686
Energy (kCal)3247.8202
Carbohydrates (g)599.782
Total fats (g)21.0084
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and devein shrimp. | 2. Combine shrimp and next 5 ingredients in a shallow bowl; stir well. | 3. Cover and marinate in refrigerator 30 minutes, stirring occasionally. | 4. Discard stems from mushrooms. | 5. Cut mushrooms tops in half; set aside. | 6. Heat oil in large nonstick skillet over medium-high heat. | 7. Add green onions and shrimp; stir-fry 1 minute. | 8. Add mushroom tops; stir-fry 2 minutes or until shrimp turns pink. | 9. Serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1 lb unpeeled 385.3342 0.0 91.1202 2.312
    soy sauce 2 tablespoons low sodium 16.96 1.5776 2.6048 0.1824
    rice vinegar 2 tablespoons - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    red pepper flake 4 teaspoons crushed - - - -
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    shiitake mushroom 1 package - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    green onion 4 halved cut - - - -
    snow pea 2 cups - - - -
    rice 4 cups cooked 2701.0 591.63 52.762 4.8839999999999995

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



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