dish
Shrimp Stir-Fry with Chinese Cabbage, Carrots and Broccoli

2
Serves
130
Calories
16
Nutrients
16
Vitamins

Ingredients

1 tablespoon peanut oil (or vegetable oil)
1 teaspoon chopped garlic
1 tablespoon freshly grated ginger
1 cup thinly sliced Chinese cabbage (bok choy)
1 cup thinly sliced carrots
1 cup broccoli florets , cut into small pieces
1 pound shrimp , peeled and deveined
1/4 cup light soy sauce

Cooking Instructions

1. Heat the peanut oil in a skillet or wok large enough to accommodate all the ingredients over medium-high heat.

2. Add the garlic and ginger, and stir quickly for 30 seconds.

3. Turn the heat to high. Add the cabbage, then the carrots, then the broccoli and finally the shrimp, stirring quickly after each addition.

4. Season with pepper.

5. Add the soy sauce and cook until the shrimp are fully cooked and opaque, about 2 minutes.

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 2
Serving Size
0
Calories
130
Protein
17 g
Total Carbohydrate
6 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
131 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
56 %
Percent Calories from Carbohydrate
17 %
Percent Calories from Fat
28 %
Vitamin A
6642 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
4 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
2 mcg
Vitamin C
31 mg
Vitamin D
172 IU
Folate
41 mcg
Vitamin E
3 IU
Vitamin K
85 mcg
Pantothenic Acid
1 mg
Calcium
96 mg
Iron
3 mg
Phosphorus
284 mg
Potassium
454 mg
Sodium
758 mg
Zinc
2 mg