Dinner

Shrimp and Waterchestnut stirfry is for Dinner.

Shrimp and Waterchestnut stirfry takes 20 minutes to prepare.

Shrimp and Waterchestnut stirfry takes 15 minutes to cook.

Shrimp and Waterchestnut stirfry makes 3 servings.

The ingredients for Shrimp and Waterchestnut stirfry are:

300g shrimp - peeled & deveined ( frozen can be substituted)
50g Onion - chopped
60g Green Bell pepper - in julienne strips
50g baby carrots - in julienne strips
1 cup whole waterchestnuts - cut in slices
1 clove garlic - grated
1tbs olive oil
1.5 cup water
10g cornstarch mixed with few tbs water

Here is how you make Shrimp and Waterchestnut stirfry:

Pour 1 tbs olive oil in non stick wok or pan, add onion & garlic stirfry for 1 min, add approx 0.5 floz water, continue stir fry, add carrots & green peppers, soy sauce & stir fry for 2 mins (add little more water if necessary), add waterchestnuts stir fry 1 min, add shrimp stir fry 1 minute, as starting to turn pink add 1 - 1.5 cups water . Put lid on pan, as soon liquid starts to boil stir in cornstarch a little at time until thickened to taste. produces approx 3 , 1 cup servings. Serve with brown rice or noodles.Number of Servings: 3Recipe submitted by SparkPeople user MAZ3563.

The nutritional information for Shrimp and Waterchestnut stirfry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 208.5

• Total Fat: 6.4 g
• Cholesterol: 152.0 mg
• Sodium: 621.7 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 1.6 g
• Protein: 22.1 g