Directions:
- Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
- Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
- Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
- Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
- Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
- Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.81 Kcal (2356 kJ) | ||
| Calories from fat | 328.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.51g | 56% | |
|---|---|---|---|
| Cholesterol | 181.04mg | 60% | |
| Sodium | 1757.26mg | 73% | |
| Potassium | 358.37mg | 8% | |
| Total Carbs | 35.56g | 12% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 24.15g | 48% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 211.58 Kcal (886 kJ) | ||
| Calories from fat | 123.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.72g | 56% | |
|---|---|---|---|
| Cholesterol | 68.06mg | 60% | |
| Sodium | 660.63mg | 73% | |
| Potassium | 134.73mg | 8% | |
| Total Carbs | 13.37g | 12% | |
| Sugars | 0.16g | 2% | |
| Dietary Fiber | 0.5g | 5% | |
| Protein | 9.08g | 48% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 0.8mg | 13% | |
| Calcium | 23.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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