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Garlic & Shrimp Veggies

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Submitted by llspmp

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 907.2
POUNDS G SHRIMP
1 1
CAN CAN WATER CHESTNUTS
sliced *
½ 0.5
PACKAGE PACKAGE GREEN PEAS
frozen
2 2
EACH EACH GARLIC
chopped
2 2
2 2
EACH EACH CELERY STALKS
½ 118
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML SUGAR

Directions

Place in cup, ½ cup chicken stock 2 tablespoon cornstarch, 2 tablespoon soy sauce ½ teaspoon sugar.

Sauté the celery cabbage until soft and add the garlic and onions.

add the thawed peas, water chestnuts and shrimp.

Cook on medium heat til shrimp are pink.

Add the cup of liquid ingredients and stir until thickened and serve over cooked rice.

Have additional soy for added taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 308 9% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 444mg 148%
Sodium 1123mg 47%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 102g
Vitamin A 27% Vitamin C 24%
Calcium 12% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 

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