4 Serves
26 Mins
In a large bowl, combine the shrimp with the marinade ingredients. Toss well to coat and let the shrimp marinate for 15 minutes.
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ThaiVitamin E
4 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
178 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
596 mg / 1,250 mgPotassium
701 mg / 4,700 mgSodium
1063 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
96 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
313 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
While the shrimp marinates, prepare the snow peas by trimming the ends, and mince the fresh ginger and garlic using a chef's knife.
Heat a wok over high heat for 1 minute, then add the peanut oil and allow it to shimmer for 30 seconds.
Add the minced ginger and garlic to the hot oil and stir-fry for 30 seconds until fragrant.
Add the marinated shrimp, snow peas, soy sauce, and chicken stock to the wok. Stir-fry for 2 minutes until the shrimp turns pink and opaque.
Stir in the chopped scallions and cook for 1 additional minute. Remove from heat, drizzle with sesame oil, and serve immediately over steamed rice.
35
g10
g32
g
Cameroonian
Thai