Velvet Shrimp
Velvet Shrimp - A delightful Chinese seafood dish packed with vegetables
Healthy, because
Even smarter
Nutritional values
Shrimp is a great source of protein, which is important for healthy muscles and bones and contains a plentiful amount of omega-3 fatty acids, which is essential for a healthy heart and cardiovascular system. Additionally, shiitake mushrooms are full of healthy nutrients and often used to treat inflammation and stomach problems.
If you like, you can add more fresh vegetables to this dish for additional vitamins and minerals!
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 160 μg | (80 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 186 mg |
Ingredients
- Ingredients
- 8 ozs shrimp (shelled and deveined)
- 2 tsps cornstarch
- 1 egg
- salt
- peppers
- 4 ozs Snow peas
- 5 ozs Baby corn cob (or frozen corn kernels)
- 3 ½ ozs shiitake mushrooms
- 1 pc fresh ginger
- 1 garlic clove
- 2 small onions
- 2 ozs cooked ham
- 4 Tbsps vegetable oil
- 7 fluid ozs Chicken broth
Kitchen utensils
Preparation steps
Rinse shrimp and pat dry. Whisk together 1 teaspoon cornstarch and 1 tablespoon water until smooth. Separate egg (save yolk for another use). Combine shrimp and egg white in a bowl and season with salt and pepper. Let stand for 10 minutes.
Meanwhile, rinse snow peas, trim and cut in half diagonally. Trim corn, rinse and cut in half lengthwise. Clean mushrooms and cut into thin strips.
Peel the ginger root, garlic and onion and chop finely. Cut ham into thin strips.
Heat oil in a wok and fry shrimp over medium heat until fully cooked. Remove and drain.
Add the mushrooms, snow peas and corn to wok and fry for 4-5 minutes over high heat.
Add ginger, onions and garlic and cook 1 more minute.
Add the chicken stock and bring to a boil. Cook for 2 minutes. Stir in remaining cornstarch with 1 tablespoon water until smooth.
Add shrimp and ham into wok and cook and 1 minute, stirring vigorously. Bring to a boil and serve immediately.
