Stir-Fried Vegetables with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 12.52 g | (13 %) | ||
| Fat | 10.72 g | (9 %) | ||
| Carbohydrates | 49.29 g | (33 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 90.93 mg | (11,366 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.61 mg | (44 %) | ||
| Folate | 56.09 μg | (19 %) | ||
| Pantothenic acid | 0.68 mg | (11 %) | ||
| Biotin | 1.95 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76.47 mg | (80 %) | ||
| Potassium | 1,137.69 mg | (28 %) | ||
| Calcium | 82.63 mg | (8 %) | ||
| Magnesium | 60.97 mg | (20 %) | ||
| Iron | 1.58 mg | (11 %) | ||
| Iodine | 1.65 μg | (1 %) | ||
| Zinc | 1.46 mg | (18 %) | ||
| Saturated fatty acids | 1.83 g | |||
| Cholesterol | 60.12 mg |
Ingredients
- Ingredients
- 2 bunches scallions
- 300 grams red Bell pepper
- 2 garlic cloves
- 2 cans Water chestnut (drained, 225 grams)
- 1 Tbsp freshly chopped ginger
- 3 Peanut oil
- 125 grams shrimp (ready to cook)
- 200 milliliters Chicken broth (instant or homemade)
- 80 milliliters Rice wine
- 60 milliliters Light soy sauce
- 6 Tbsps Rice vinegar
- 3 Tbsps Tomato paste
- 2 Tbsps sugar
- 1 ½ Tbsps cornstarch
Preparation steps
Rinse, trim and cut diagonally the white and light green parts of the scallions into 1 cm (approximately 1/3 inch) thick slices. Rinse the bell peppers, trim, remove seeds and into 2 cm (approximately 3/4 inch) large cubes. Peel the garlic and finely chop. Drain the water chestnuts.
Heat the oil in a wok, cook the garlic and ginger briefly, add the water chestnuts, scallions and bell peppers and stir-fry for 3 - 4 minutes. Then add the shrimp and cook for about 2 minutes more. Add the chicken broth, rice wine, soy sauce, rice vinegar, sugar and tomato paste and cook for another 3 minutes. Let simmer.
Mix the cornstarch with 2 tablespoons of cold water until smooth, stir into the wok, boil and mix well. Season to taste.
Serve the sweet and sour shrimp with rice.
