In just a matter of minutes you will have a delicious seafood main course and vegetables in one dish. For a special occasion, serve it surrounded by a ring of white rice jazzed up by mixing incolourful diced vegetables, such as red and green peppers, zucchini or corn.
- Portion size 4 servings
Ingredients
Method
In bowl, toss together shrimp, sherry (if using), cornstarch, ginger, soy sauce and pepper; let stand for 10 minutes.
Coarsely chop white parts of green onions into pea-size pieces. Thinly slice enough of the green parts to make 1 tbsp (15 mL). Set aside.
In wok or large skillet, heat oil over high heat; stir-fry shrimp mixture for 2 minutes or just until pink. Add white part of green onions, peas, stock and sugar; cook for about 2 minutes or until almost no liquid remains. Stir in reserved 1 tbsp (15 mL) sliced onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 336 mg
- Protein 21 g
- Calories 218.0
- Total fat 9 g
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 21.0
- Folate 24.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 17.0
