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Picture of Crunchy and Spicy Shrimp Stir-Fry with Snap Peas Recipe
chinese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2203 kcal 110 %
  • Fat 150 g 230 %
  • Saturated 12 g 58 %
  • Carbs 108 g 36 %
  • Fiber 12 g 46 %
  • Protein 111 g 223 %
  • Cholesterol 730 mg 243 %
  • Sodium 2575 mg 107 %
  • Calcium 446 mg 45 %
  • Magnesium 292 mg 69 %
  • Potassium 2431 mg 52 %
  • Iron 13 mg 70 %
  • Zinc 8 mg 74 %
  • Phosphorus 1281 mg 183 %
  • Vitamin A 153 µg 17 %
  • Vitamin C 280 mg 311 %
  • Thiamin (B1) 1 mg 91 %
  • Riboflavin (B2) 1 mg 63 %
  • Niacin (B3) 9 mg 57 %
  • Vitamin B6 1 mg 82 %
  • Folate equivalent (total) 421 µg 105 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 27 mg 183 %
  • Vitamin K 279 µg 232 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Crunchy and Spicy Shrimp Stir-Fry with Snap Peas Recipe

Ingredients

  • 1 pound medium or large shrimp, peeled and deveined
  • 1 tablespoon Shaoxing rice wine
  • 1/2 teaspoon salt
  • 2-inch piece ginger, minced
  • 1/2 cup roughly chopped green onions, divided
  • 3/4 cup all-purpose flour
  • 2 tablespoons canola oil, plus about 1 quart more for deep frying
  • 4 ounces snap peas, ends trimmed
  • 1 1/2 teaspoons ground Sichuan peppercorns
  • 3 Sichuan red chiles (or arbol chiles), ends trimmed, seeds removed, thinly sliced
  • 1/2 cup bean sprouts
  • 1 tablespoon soy sauce

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