Directions:
- In wok, heat oil over high heat; add chicken and stir fry for 1 to 2 minutes.
- Add bok choy, mushrooms, onion, green pepper and carrot and stir fry for 1 minute.
- Stir in shrimp, stock and sherry and cover and cook until shrimp are just pink, about 2 minutes.
- Blend cornstarch with soy sauce and pour into wok.
- Cook, stirring until thick.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.26 Kcal (2078 kJ) | ||
| Calories from fat | 195.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.75g | 33% | |
|---|---|---|---|
| Cholesterol | 137.87mg | 46% | |
| Sodium | 2160.01mg | 90% | |
| Potassium | 787.34mg | 17% | |
| Total Carbs | 33.07g | 11% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 42.44g | 85% | |
| Vitamin C | 52.4mg | 87% | |
| Vitamin A | 4mg | 135% | |
| Iron | 91.3mg | 507% | |
| Calcium | 132.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 106.79 Kcal (447 kJ) | ||
| Calories from fat | 42.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 33% | |
|---|---|---|---|
| Cholesterol | 29.67mg | 46% | |
| Sodium | 464.83mg | 90% | |
| Potassium | 169.43mg | 17% | |
| Total Carbs | 7.12g | 11% | |
| Sugars | 0.74g | 14% | |
| Dietary Fiber | 0.68g | 13% | |
| Protein | 9.13g | 85% | |
| Vitamin C | 11.3mg | 87% | |
| Vitamin A | 0.9mg | 135% | |
| Iron | 19.6mg | 507% | |
| Calcium | 28.5mg | 13% | |
* 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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