Shrimp Cantonese Recipe

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Ingredients:

Serving

2 tbsp cornstarch
1-1/4 cups chicken broth
1/4 cup soy sauce
1/4 tsp pepper
2 cups sliced onions
2 cups sliced celery
2 tbsp butter
3/4 lb uncooked medium shrimp, peeled and deveined
8 oz fresh spinach , torn
1 package (16 oz) frozen stir-fry vegetable blend, thawed
hot cooked rice

Directions:

In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside.
In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender.
Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	261.31 Kcal (1094 kJ)
Calories from fat	133.17 Kcal
		% Daily Value*
Total Fat	14.8g	23%
Cholesterol	43.06mg	14%
Sodium	1557.41mg	65%
Potassium	467.98mg	10%
Total Carbs	25.38g	8%
Sugars	2.64g	11%
Dietary Fiber	3.03g	12%
Protein	7.91g	16%
Vitamin C	17.7mg	30%
Iron	2mg	11%
Calcium	83.1mg	8%

Amount Per 100 g
Calories	109.03 Kcal (456 kJ)
Calories from fat	55.57 Kcal
		% Daily Value*
Total Fat	6.17g	23%
Cholesterol	17.97mg	14%
Sodium	649.84mg	65%
Potassium	195.27mg	10%
Total Carbs	10.59g	8%
Sugars	1.1g	11%
Dietary Fiber	1.26g	12%
Protein	3.3g	16%
Vitamin C	7.4mg	30%
Iron	0.8mg	11%
Calcium	34.7mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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