Shrimp Mandarin Style (Kair-Jop-Har-Kow)

1. Heat oil.

2. Add garlic; add ginger; add shrimp; cook 1 minute.

3. Add corn starch to water.

4. Add with ketchup and soy sauce; cook until thickened and shrimp are pink, stirring constantly.

5. Serve over rice.

6. Top with scallions.

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Nutrient	Quantity
Total fats	58.809 g
Protein	216.5734 g
Carbohydrates	333.0933 g
Energy	2732.5694 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8919 g
Water	1178.9711 g
Aspartic acid	3.2097 g
Calcium, Ca	982.07 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0363 g
Lutein + zeaxanthin	4548 g
Fiber, total dietary	15.3644 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0181 g
Fatty acids, total saturated 22:0	0.0272 g
Carotene, beta	2490.816 g
Niacin	17.7433 mg
Vitamin A, RAE	630.08 g
Fatty acids, total trans-polyenoic	0.0091 g
Arginine	2.7573 g
Riboflavin	0.5133 mg
Fatty acids, total trans-polyenoic 22:4	0.0091 g
Fatty acids, total polyunsaturated 15:0	0.0091 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0181 g
Fatty acids, total saturated 20:1	0.0182 g
Glutamic acid	6.7726 g
Sodium, Na	1455.7538 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1757 g
Total lipid (fat)	58.809 g
Manganese, Mn	5.0276 mg
Fructose	0.074 g
Proline	1.7661 g
Fatty acids, total saturated 16:0	14.5824 g
Fatty acids, total polyunsaturated 16:1 t	0.0091 g
Fatty acids, total saturated 8:0	0.5694 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2811 g
Sucrose	0.3013 g
Choline, total	57.2555 mg
Fatty acids, total polyunsaturated 18:1 t	0.0181 g
Sugars, total	9.8192 g
Serine	1.7457 g
Fatty acids, total saturated 10:0	1.2774 g
Fatty acids, total saturated 18:0	6.5654 g
Fatty acids, total saturated 20:4 undifferentiated	0.1088 g
Vitamin B-6	0.8623 mg
Selenium, Se	58.5345 g
Ash	17.6302 g
Fatty acids, total saturated 18:1 undifferentiated	14.0248 g
Pantothenic acid	4.0767 mg
Phenylalanine	1.6735 g
Copper, Cu	4.7065 mg
Betaine	1.5794 mg
Thiamin	2.3539 mg
Retinol	421.888 g
Methionine	0.7111 g
Iron, Fe	26.7081 mg
Carbohydrate, by difference	333.0933 g
Phosphorus, P	2525.8251 mg
Folate, total	1111.662 g
Fatty acids, total saturated 4:0	1.6517 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.272 g
Alanine	1.8789 g
Cholesterol	1590.8086 mg
Valine	1.9634 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0181 g
Fatty acids, total saturated 18:2 undifferentiated	2.2776 g
Glycine	1.5869 g
Glucose (dextrose)	0.0899 g
Fatty acids, total saturated 14:0	5.1509 g
Zinc, Zn	17.8052 mg
Isoleucine	1.475 g
Fatty acids, total saturated 12:0	1.4308 g
Fatty acids, total polyunsaturated	4.2393 g
Leucine	2.662 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0091 g
Vitamin A, IU	5559.328 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	1688.862 g
Tryptophan	0.3945 g
Vitamin C, total ascorbic acid	75.3 mg
Phytosterols	0.3 mg
Folic acid	825.1 g
Fatty acids, total polyunsaturated 16:1 c	0.0181 g
Fatty acids, total polyunsaturated 18:1 c	0.3264 g
Fatty acids, total saturated 20:0	0.0181 g
Fatty acids, total saturated 6:0	0.9779 g
Tyrosine	1.1139 g
Vitamin B-12	0.0051 g
Vitamin K (phylloquinone)	832.7752 g
Fatty acids, total saturated	33.4235 g
Histidine	0.7641 g
Fatty acids, total monounsaturated	16.3698 g
Threonine	1.254 g
Folate, food	286.562 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin E (alpha-tocopherol)	4.0458 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2811 g
Fatty acids, total trans	0.0363 g
Fatty acids, total trans-monoenoic	0.0272 g
Magnesium, Mg	496.0411 mg
Lysine	1.3517 g
Potassium, K	3957.2604 mg
Cystine	0.5487 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	1.6	0.3554	0.015
Rice	2 cups	1350.5	295.815	2.442
Oil	4 tablespoons	448.512	0	50.9338
Soy sauce	1 teaspoon	2.809	0.2613	0.0302
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Water	0.25 cup	0	0	0
ketchup	0.5 cup	0	0	0
Garlic Clove	1	0	0	0
shrimp	2	770.6684	0	4.624
scallion	4	128	29.36	0.76