Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons vegetable oil
- 1 pound bay scallops, rinsed and dried
- 2 cups sliced fresh mushrooms
- 1 8-ounce can sliced water chestnuts, drained
- 1 red bell pepper or 1 green bell pepper, cut into strips
- 1 medium carrot, cut into strips
- 1/3 cup thinly sliced green onions
- 1/2 cup chicken broth
- 3 tablespoons dry sherry
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 6-ounce package frozen snow peas*
- 3 cups hot cooked rice
- =
Directions
Heat oil in wok or large skillet over medium-high heat. Add scallops and stir-fry 2 minutes. Stir in mushrooms, water chestnuts, pepper, carrot and onions; stir-fry 2 minutes.
Combine broth, sherry, soy sauce, cornstarch, ginger and pepper. Add to wok along with snow peas. Cook 1 to 2 minutes, or until sauce is clear and thickened, stirring frequently. Serve over hot rice.