Directions:
- Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
- Heat sesame oil in a large skill over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.99 Kcal (1641 kJ) | ||
| Calories from fat | 245.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.25g | 42% | |
|---|---|---|---|
| Cholesterol | 51.1mg | 17% | |
| Sodium | 1311.38mg | 55% | |
| Potassium | 150.73mg | 3% | |
| Total Carbs | 29.48g | 10% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 9.43g | 19% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 229.38 Kcal (960 kJ) | ||
| Calories from fat | 143.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.95g | 42% | |
|---|---|---|---|
| Cholesterol | 29.9mg | 17% | |
| Sodium | 767.38mg | 55% | |
| Potassium | 88.2mg | 3% | |
| Total Carbs | 17.25g | 10% | |
| Sugars | 0.93g | 6% | |
| Dietary Fiber | 0.64g | 4% | |
| Protein | 5.52g | 19% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.6mg | 5% | |
| Calcium | 18.3mg | 3% | |
* 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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