Hot And Sour Shrimp Stir-Fry

1. Peel and devein shrimp.

2. Combine shrimp and next 5 ingredients in a shallow bowl; stir well.

3. Cover and marinate in refrigerator 30 minutes, stirring occasionally.

4. Discard stems from mushrooms.

5. Cut mushrooms tops in half; set aside.

6. Heat oil in large nonstick skillet over medium-high heat.

7. Add green onions and shrimp; stir-fry 1 minute.

8. Add mushroom tops; stir-fry 2 minutes or until shrimp turns pink.

9. Serve over rice.

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Nutrient	Quantity
Total fats	21.0084 g
Protein	146.8686 g
Carbohydrates	599.782 g
Energy	3247.8202 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.249 g
Water	467.913 g
Aspartic acid	5.2174 g
Calcium, Ca	519.306 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0181 g
Lutein + zeaxanthin	0.96 g
Fiber, total dietary	10.002 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0091 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	0.3 g
Niacin	31.7655 mg
Fatty acids, total trans-polyenoic	0.0045 g
Arginine	4.5818 g
Riboflavin	0.422 mg
Fatty acids, total trans-polyenoic 22:4	0.0045 g
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0091 g
Fatty acids, total saturated 20:1	0.0091 g
Glutamic acid	10.8322 g
Sodium, Na	2335.3859 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0284 g
Total lipid (fat)	21.0084 g
Manganese, Mn	8.629 mg
Fructose	0.148 g
Proline	2.6428 g
Fatty acids, total saturated 16:0	2.5525 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total saturated 8:0	0.4488 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1405 g
Sucrose	5.1867 g
Choline, total	50.1952 mg
Fatty acids, total polyunsaturated 18:1 t	0.0091 g
Sugars, total	5.6387 g
Serine	2.9106 g
Fatty acids, total saturated 10:0	0.5033 g
Fatty acids, total saturated 18:0	0.6395 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	1.3351 mg
Selenium, Se	112.752 g
Ash	15.277 g
Fatty acids, total saturated 18:1 undifferentiated	3.2512 g
Pantothenic acid	7.6344 mg
Phenylalanine	2.9434 g
Copper, Cu	3.4326 mg
Betaine	9.536 mg
Thiamin	4.285 mg
Methionine	1.2788 g
Iron, Fe	34.8343 mg
Carbohydrate, by difference	599.782 g
Phosphorus, P	1883.4815 mg
Folate, total	1714.06 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.136 g
Alanine	3.1582 g
Cholesterol	729.8683 mg
Valine	3.3427 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	1.5317 g
Glycine	2.512 g
Glucose (dextrose)	0.244 g
Fatty acids, total saturated 14:0	2.2645 g
Zinc, Zn	14.4901 mg
Isoleucine	2.394 g
Fatty acids, total saturated 12:0	6.392 g
Fatty acids, total polyunsaturated	2.3156 g
Leucine	4.5489 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Vitamin A, IU	0.54 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0091 g
Folate, DFE	2868.46 g
Tryptophan	0.6489 g
Vitamin C, total ascorbic acid	1.872 mg
Phytosterols	12.92 mg
Folic acid	1650.2 g
Fatty acids, total polyunsaturated 16:1 c	0.0091 g
Fatty acids, total polyunsaturated 18:1 c	0.1632 g
Fatty acids, total saturated 20:0	0.0091 g
Fatty acids, total saturated 6:0	0.0272 g
Tyrosine	1.8442 g
Vitamin K (phylloquinone)	4.2012 g
Fatty acids, total saturated	12.9026 g
Histidine	1.3057 g
Fatty acids, total monounsaturated	3.4936 g
Threonine	1.9831 g
Folate, food	63.86 g
Fatty acids, total polyunsaturated 17:0	0.0181 g
Vitamin E (alpha-tocopherol)	1.337 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1405 g
Fatty acids, total trans	0.0181 g
Fatty acids, total trans-monoenoic	0.0136 g
Magnesium, Mg	368.939 mg
Lysine	2.0475 g
Potassium, K	2212.3967 mg
Cystine	1.1221 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Rice	4 cups	2701	591.63	4.884
Garlic	2 cloves	8.94	1.9836	0.03
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Vegetable oil	1 tablespoon	117.232	0	13.6
Green Onion	4 halved	0	0	0
shrimp	1 lb	385.3342	0	2.312
red pepper flake	4 teaspoons	0	0	0
snow pea	2 cups	0	0	0
rice vinegar	2 tablespoons	0	0	0
shiitake mushroom	1 package	0	0	0