YIELD Makes 4 main-dish servings
|1||pound cooked peeled small shrimp|
|1/2||head bok choy or iceberg lettuce, finely shredded|
|1/2||pound bean sprouts|
|1||cup shredded carrot|
|3||ribs celery, thinly sliced|
|3||green onions, chopped|
|1||tablespoon minced fresh ginger|
|1/2||cup vegetable oil|
|1/4||cup lemon juice|
|2||tablespoons soy sauce|
|Green onion (optional)|
- Combine shrimp, bok choy, bean sprouts, carrot, celery, onions and ginger in large bowl. Blend oil, lemon juice, soy sauce and honey in small bowl; pour over shrimp mixture. Toss to coat. Spoon shrimp mixture onto individual salad plates; garnish with green onion.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||3 g|
|Total Fat||14 g|
|Calories from Fat||36 %|
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.