Directions:
- Dissolve chicken bouillon in warm water and add oyster sauce. Once cool, add cornstarch and mix well. Set aside for later.
- In wok, heat cooking oil over medium flame.
- Add garlic, onion and carrots and saute until slightly cooked.
- Add bell pepper and cook for approximately 3 minutes. Constantly stirring so that you don't burn the veggies
- Add shrimp and cook until they turn to a pinkish color. Remember to continue stirring so that everything cooks evenly (About 5 minutes).
- Add the chicken broth solution and continue stirring. The sauce will thicken.
- Scramble egg with a fork in a bowl and then pour in with the shrimp and veggies. Stir well.
- Add salt and pepper to taste.
- Serve while hot and enjoy!
- This recipe goes great over steamed rice!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.06 Kcal (2144 kJ) | ||
| Calories from fat | 290.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.31g | 50% | |
|---|---|---|---|
| Cholesterol | 111.75mg | 37% | |
| Sodium | 1918.29mg | 80% | |
| Potassium | 250.31mg | 5% | |
| Total Carbs | 45.05g | 15% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 12.62g | 25% | |
| Vitamin C | 49.8mg | 83% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 21.7mg | 121% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 175.23 Kcal (734 kJ) | ||
| Calories from fat | 99.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.06g | 50% | |
|---|---|---|---|
| Cholesterol | 38.24mg | 37% | |
| Sodium | 656.45mg | 80% | |
| Potassium | 85.66mg | 5% | |
| Total Carbs | 15.41g | 15% | |
| Sugars | 1.06g | 12% | |
| Dietary Fiber | 0.91g | 11% | |
| Protein | 4.32g | 25% | |
| Vitamin C | 17mg | 83% | |
| Vitamin A | 0.4mg | 44% | |
| Iron | 7.4mg | 121% | |
| Calcium | 22.7mg | 7% | |
* 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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