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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl combine the cornstarch and beaten eggs. Mix well to create a batter. Add the shrimp and chicken and coat well. | 2. In a small bowl combine rice vinegar, soy sauce, sugar, the white parts of the scallion, and cornstarch. Mix well and set aside. | 3. Add oil to wok and heat to 375 degrees. Add shrimp and chicken to the wok in batches and cook untill shrimp are white and chicken is not pink. Remove with a slotted spoon and set aside. | 4. Add crushed red peppers to the oil remaining in the wok and stir fry for about 30 seconds. Return the shrimp and chicken to the wok and stir fry for a minute or two. | 5. Add sauce mixture to the wok and stir until the sauce becomes thickened and coats the shrimp well. Garnish with the green parts of the scallions. | 6. Serve with broccoli and white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1		peeled deveined	385.3342	0.0	91.1202	2.312
chicken breast	1	lb	cut	780.1798	0.0	94.5741	41.9573
egg	6		beaten	429.0	2.16	37.68	28.53
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
stir fry oil	1	cup		-	-	-	-
rice vinegar	14	tablespoons		-	-	-	-
sugar	12	tablespoons		660.7439999999999	165.2688	0.0	0.0
soy sauce	5	tablespoons		42.4	3.944	6.5120000000000005	0.456
cornstarch	3	tablespoons		487.68	116.8256	0.3328	0.064
red pepper flake	1	teaspoon	crushed	-	-	-	-
scallion	4	scallions	sliced separated	-	-	-	-

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