Directions:
- In a small bowl, combine the cornstarch, clam juice, water, soy sauce, honey, sesame oil and sherry or broth until smooth; set aside.
- In a large skillet or wok, stir-fry mushrooms and peas in canola oil for 3-4 minutes or until tender. Add the shrimp, ginger and garlic; stir-fry until shrimp turn pink.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cilantro, pepper, sesame seeds and salt.
- Remove from the heat. Spoon rice down the center of each tortilla; top with shrimp mixture and roll up. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.59 Kcal (2464 kJ) | ||
| Calories from fat | 198.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.04g | 34% | |
|---|---|---|---|
| Cholesterol | 39.44mg | 13% | |
| Sodium | 1576.7mg | 66% | |
| Potassium | 446.95mg | 10% | |
| Total Carbs | 82.53g | 28% | |
| Sugars | 12.19g | 49% | |
| Dietary Fiber | 7.24g | 29% | |
| Protein | 16.83g | 34% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 150.85 Kcal (632 kJ) | ||
| Calories from fat | 50.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 34% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 13% | |
| Sodium | 404.09mg | 66% | |
| Potassium | 114.55mg | 10% | |
| Total Carbs | 21.15g | 28% | |
| Sugars | 3.13g | 49% | |
| Dietary Fiber | 1.85g | 29% | |
| Protein | 4.31g | 34% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.8mg | 18% | |
| Calcium | 12.5mg | 5% | |
* 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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