Shrimp & Veggie Stir-Fry With Mushrooms
November 15, 2011
"I love Stir-Fry and I find that our local Chinese restaurants always over cook the vegetables and the dish contains MSG. So I rather make my own. You can use chicken, pork or beef instead of shrimp if you like, they all work well."
- Serving Size: 1 (426.5 g)
- Calories 380.3
- Total Fat - 20.3 g
- Saturated Fat - 4 g
- Cholesterol - 193.8 mg
- Sodium - 1887.2 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 5 g
- Sugars - 5.2 g
- Protein - 36.7 g
- Calcium - 137.8 mg
- Iron - 5 mg
- Vitamin C - 60.7 mg
- Thiamin - 0.3 mg
Using an electric wok at high setting, heat 2 tablespoons oil, 1/2 tablespoon ginger and 2 tablespoons garlic, until sizzling.
Cook shrimp until heated through, drizzle with 1/4 teaspoon onion salt; set aside.
Clean wok and add 2 tablespoons oil, 1/2 tablespoon ginger and 2 tablespoons garlic and bring to a sizzle at high heat.
Add celery, broccoli, asparagus and green pepper, cook for 5 minutes, stirring occasionally.
Toss in the mushrooms and white part of green onions and cook for 3 minutes.
Toss in the green part of green onion and the baby bok choy and 1/4 teaspoon onion salt and cook for another 2 minutes.
Add cooked shrimp, toss and serve over rice or noodles.
Tips & Variations
No special items needed.