SHRIMP****Sweet-and-Sour Shrimp with Vegetables

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11/09/15 - VVG for both. These quantities make three LARGE servings.

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  • 3

Ingredients

  • 3/4 lb Raw Peeled and de-veined Prawns, cut into pieces if large
  • 1 1/2 tbsp Cornstarch
  • 1 tbsp Rice Wine
  • 1 Thin Slice Ginger
  • 1 1/2 tsp Sesame Oil
  • 1 1/2 tbsp Canola or Peanut Oil
  • 1/2 large onion, cut into wedges
  • 1 large carrot, cut on the bias
  • 1 cup (150 grams) broccoli, cut into small florets
  • 2 stalks celery, cut on the bias
  • 1/2 tbsp Minced Garlic
  • 1/2 tbsp Minced Ginger
  • 3 Green Onions sliced thinly
  • 1/2 Red Pepper, Chopped
  • 1/2 Yellow or Green Pepper, Chopped
  • 1 jalapeno, if on hand
  • 1 - 2 small Thai chilies (my addition)
  • 2 tbsp unseasoned Rice Vinegar
  • 2 1/2 tbsp Ketchup
  • 2 tbsp Sugar
  • 1 tsp light Soy Sauce
  • 4 tablespoons broth or water
  • 3 tablespoons (21 grams) whole cashews (my addition)
  • 8 tablespoons white or brown basmati rice

Preparation

Step 1

In a bowl add the prawns, 1/2 tbsp of the cornstarch, rice wine, sliced ginger and 1 tsp of the sesame oil. Cover tightly with plastic wrap and let the prawns marinate for 20 minutes up to an hour.

In a wok heat a tablespoon of the canola oil over high heat. Drain the prawns and remove the ginger slices and add to the wok; saute until pink and cooked through, remove to a bowl.

Add the remaining canola oil and once the oil is hot, add the carrots, broccoli onions and celery, stir-frying for a minute after each addition. Add the garlic, ginger and green onions and saute for one minute, stirring constantly. Add the peppers and saute for one minute. Combine the vinegar, ketchup, sugar, soy sauce, water and remaining cornstarch and sesame oil in a jar and add to the wok. Stir until combined, reduce the heat and cook until thickened about 2-3 minutes. Add the prawns and cashews and stir to coat in the sauce. Serve over steamed rice.

From The Food of China, Page 87

Nutrition Facts

3 Servings - with brown basmati rice

Amount Per Serving
Calories 454.3
Total Fat 12.6 g
Saturated Fat 1.2 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 5.3 g
Cholesterol 172.3 mg
Sodium 510.6 mg
Potassium 511.7 mg
Total Carbohydrate 55.8 g
Dietary Fiber 6.1 g
Sugars 18.5 g
Protein 29.1 g

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