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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and devein shrimp, leaving the tails on. | 2. Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes. | 3. Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside. | 4. Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds. | 5. Add shrimp, stir fry 3 minutes, or until pink. | 6. Pour in soy sauce mixture, cook and stir until sauce boils and thickens. | 7. Garnish as desired, and serve as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	lb	raw	321.8674	4.1253	61.6988	4.5787
sherry	2	tablespoons		-	-	-	-
cornstarch	2 1/2	teaspoons	divided	25.4	6.0847	0.0173	0.0033
sugar	1	teaspoon	divided	6.6625	1.2502	0.2085	0.10400000000000001
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
water	2	tablespoons		0.0	0.0	0.0	0.0
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
gingerroot	1	teaspoon	minced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015

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