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Wanchai Ferry Shrimp, Sweet & Spicy
Wanchai Ferry Shrimp, Sweet & Spicy
24 oz
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About
Details
Lightly breaded shrimp, sugar snap peas, carrots, baby corn, and red peppers in a sesame ginger sauce over a bed of jasmine rice. Complete meal for two. No MSG (except that which naturally occurs in autolyzed yeast extract). Ready in 14 minutes. The Story of Madame Chong and Wanchai Ferry: In 1972, Madame Kin Wo Chong left her native home in Qing Dao, China to start a new life in Hong Kong. To support her young daughters, Madame Chong pushed a wooden cart around the Wanchai Pier in Hong Kong, selling dumplings handcrafted from an old family recipe. In 1985, Madame Chong established the Wanchai Ferry Peking Dumpling company to fill a growing demand for her delicious dumplings. Today Wanchai Ferry is a leading brand in Hong Kong and China, bringing authentic Chinese flavors to adventurous cooks and diners. Delicious Additions: Finish the dish with chopped dry-roasted peanuts. Serve with egg rolls or pot stickers from your grocer's freezer. Add an easy side! Splash steamed broccoli or green beans with soy sauce, and sprinkle with toasted sesame seed. Exchanges: 4-1/2 starch, 1/2 vegetable, 1 lean meat. Carbohydrate Choices: 5. Shrimp from Thailand. Rice & baby corn from Thailand.
Ingredients
Salt, Maltodextrin, Sugar, Natural Flavor, Garlic, Ginger, Sesame Oil, Water, High Fructose Corn Syrup, Citric Acid, Modified Corn Starch, Autolyzed Yeast Extract, Carrots, Gum Arabic, Chili Pepper, Rice Vinegar, Sherry Wine, Red Bell Peppers, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [Preservative]), Sugar Snap Peas, Oyster Flavored Sauce (Oyster Extractives, Sugar, Water, Salt, Modified Corn Starch, Caramel Color, Sodium Benzoate [Preservative]), Cooked Jasmine Rice (Rice, Water), Baby Corn on the Cob, Fried Breaded Shrimp (Shrimp, Soybean Oil, Modified Tapioca Starch, Wheat Flour, Dextrose, Salt, Sodium Tripolyphosphate)
Directions
Keep frozen. Cook thoroughly. For food safety and quality, follow the directions and cook thoroughly to at least 160 degrees F. Keep frozen until ready to use. Refrigerate leftovers. Important: Because stovetops and microwaves cook differently, adjusting heat settings and cook times may be required. 1. Heat 1 to 2 teaspoons vegetable oil in 10-inch nonstick (Using a skillet without a nonstick finish is not recommended) skillet over Medium heat. Add shrimp; stir-fry 3 to 6 minutes until lightly browned. 2. Remove shrimp from skillet. Add vegetables, sauce and 1/4 cup water to skillet; heat to boiling. Cover; cook 3 minutes, stirring frequently. 3. Add shrimp to skillet; stir-fry 3 to 4 minutes until mixture is thoroughly cooked. 4. Meanwhile, place rice pouch, printed side up, on microwavable plate. Do not cut slit in rice pouch. Microwave on High 2 to 3 minutes. Note: Popping and sizzling sounds may occur when microwaving. Caution: Hot! 5. Serve immediately. Simplify: Shrimp and vegetables can be cooked together (shrimp will be less crisp). In step 1 after heating oil, cook shrimp and vegetables 8 to 10 minutes, stirring frequently. In step 2, leave shrimp in skillet; stir in sauce and water. Heat to boiling. Cover; cook 2 to 3 minutes, stirring frequently. Omit step 3. Continue with steps 4 and 5. High Altitude (3500 - 6500 ft): Shrimp and Vegetables: Increase amount of water and cook time as needed; adjust heat setting as needed. Cook thoroughly to at least 160 degrees F. Rice: No change.
Warnings
Contains: shrimp, soy, wheat, sesame and oyster ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 400
Details
Lightly breaded shrimp, sugar snap peas, carrots, baby corn, and red peppers in a sesame ginger sauce over a bed of jasmine rice. Complete meal for two. No MSG (except that which naturally occurs in autolyzed yeast extract). Ready in 14 minutes. The Story of Madame Chong and Wanchai Ferry: In 1972, Madame Kin Wo Chong left her native home in Qing Dao, China to start a new life in Hong Kong. To support her young daughters, Madame Chong pushed a wooden cart around the Wanchai Pier in Hong Kong, selling dumplings handcrafted from an old family recipe. In 1985, Madame Chong established the Wanchai Ferry Peking Dumpling company to fill a growing demand for her delicious dumplings. Today Wanchai Ferry is a leading brand in Hong Kong and China, bringing authentic Chinese flavors to adventurous cooks and diners. Delicious Additions: Finish the dish with chopped dry-roasted peanuts. Serve with egg rolls or pot stickers from your grocer's freezer. Add an easy side! Splash steamed broccoli or green beans with soy sauce, and sprinkle with toasted sesame seed. Exchanges: 4-1/2 starch, 1/2 vegetable, 1 lean meat. Carbohydrate Choices: 5. Shrimp from Thailand. Rice & baby corn from Thailand.
Ingredients
Salt, Maltodextrin, Sugar, Natural Flavor, Garlic, Ginger, Sesame Oil, Water, High Fructose Corn Syrup, Citric Acid, Modified Corn Starch, Autolyzed Yeast Extract, Carrots, Gum Arabic, Chili Pepper, Rice Vinegar, Sherry Wine, Red Bell Peppers, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [Preservative]), Sugar Snap Peas, Oyster Flavored Sauce (Oyster Extractives, Sugar, Water, Salt, Modified Corn Starch, Caramel Color, Sodium Benzoate [Preservative]), Cooked Jasmine Rice (Rice, Water), Baby Corn on the Cob, Fried Breaded Shrimp (Shrimp, Soybean Oil, Modified Tapioca Starch, Wheat Flour, Dextrose, Salt, Sodium Tripolyphosphate)
Directions
Keep frozen. Cook thoroughly. For food safety and quality, follow the directions and cook thoroughly to at least 160 degrees F. Keep frozen until ready to use. Refrigerate leftovers. Important: Because stovetops and microwaves cook differently, adjusting heat settings and cook times may be required. 1. Heat 1 to 2 teaspoons vegetable oil in 10-inch nonstick (Using a skillet without a nonstick finish is not recommended) skillet over Medium heat. Add shrimp; stir-fry 3 to 6 minutes until lightly browned. 2. Remove shrimp from skillet. Add vegetables, sauce and 1/4 cup water to skillet; heat to boiling. Cover; cook 3 minutes, stirring frequently. 3. Add shrimp to skillet; stir-fry 3 to 4 minutes until mixture is thoroughly cooked. 4. Meanwhile, place rice pouch, printed side up, on microwavable plate. Do not cut slit in rice pouch. Microwave on High 2 to 3 minutes. Note: Popping and sizzling sounds may occur when microwaving. Caution: Hot! 5. Serve immediately. Simplify: Shrimp and vegetables can be cooked together (shrimp will be less crisp). In step 1 after heating oil, cook shrimp and vegetables 8 to 10 minutes, stirring frequently. In step 2, leave shrimp in skillet; stir in sauce and water. Heat to boiling. Cover; cook 2 to 3 minutes, stirring frequently. Omit step 3. Continue with steps 4 and 5. High Altitude (3500 - 6500 ft): Shrimp and Vegetables: Increase amount of water and cook time as needed; adjust heat setting as needed. Cook thoroughly to at least 160 degrees F. Rice: No change.
Warnings
Contains: shrimp, soy, wheat, sesame and oyster ingredients.
Common questions
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