Shrimps Stir-Fried With Fresh Lily Bulbs and Sugar Snap Peas

More Fruit and Vegetables3 Less
Shrimps Stir-Fried With Fresh Lily Bulbs and Sugar Snap Peas
Edmond LUK, registered dietitian (Canada) and Training and Development Officer of Hong Kong Dietitians Association said, "Natural flavourings such as garlic, shallot, ginger and spring onion enhance the flavour of the dish. As such, there is little need for salt, which is good news for people with hypertension. Fresh lily bulbs are high in potassium, which can help regulate blood pressure, although people with kidney dysfunction should use caution."
Ingredients: (Serve 4)
Shrimps113g (3 taels)
Sugar snap peas150g (4 taels)
Fresh lily bulbs75g (2 taels)
Crushed garlic1 teaspoon
Shallots2 slices
Carrot6 slices
Ginger4 slices
Spring onion (sectioned)1
Canola oil2 teaspoon
Salt1/4 teaspoon
Sugar1/4 teaspoon
Ingredients for starchy sauce
Starch1 teaspoon
Water2 teaspoons
Cooking Method:
1.Blanch the shrimps. Set aside.
2.Blanch the snap peas and fresh lily bulbs. Set aside.
3.On a heated wok, stir-fry the crushed garlic, shallot, carrot and ginger until smell comes out. Pour in the shrimps, lily bulbs, snap peas, spring onion, salt and sugar, stir-fry for one minute. Pour in the starchy sauce, stir-fry for another one minute. Serve.
Per serving:
Energy (kcal)108
Carbohydrate (g)14
Protein (g)8
Fat (g)3
Sodium (mg)191
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Red Seasons Aroma Restaurant.
Extract from CookSmart, Issue 20