Ginger shrimp with gai lan dish
Flavours of the World

Ginger shrimp with gai lan

Canola oil’s mild flavour makes it a great choice for recipes that you want the other ingredients to shine through.

Calorie Smart 
Carb Smart 

Cooked shrimp on top of sautéed gai lan.


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4 servings 
21 minutes (prep: 15 mins / cook: 6 mins) 

3 (1810 ratings)
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Time required

21 minutes



13 g/serving


  • 5 large dry shiitake mushrooms, soaked in water and sliced
  • 1 ½ tbsp (20 mL) canola oil
  • ½ lb (250 g) large uncooked shrimp
  • 1 medium onion, cut into wedges
  • 1 clove garlic, minced
  • 5 large stalks gai lan (Chinese broccoli), cut into medium size pieces
  • 1 tbsp (15 mL) fresh ginger
  • ⅛ tsp (0.5 mL) five spice powder
  • 1 tbsp (15 mL) sweet chili sauce
  • 1 tbsp (15 mL) cornstarch
  • 1 cup (250 mL) low sodium chicken broth
  • ¼ cup (50 mL) cashew nuts, coarsely chopped


  • Calories 180
  • Carbs 13 g
  • Sugar 3 g
  • Fibre 2 g


  1. Soak mushrooms in water for about 30 minutes.
  2. Pour canola oil into a large wok and heat over medium high heat. Quickly stir fry shrimp until just cooked. Remove from wok. Add a bit more canola oil if necessary. Add onion, garlic, gai lan stalks (leave out leafy parts until the end of cooking time), ginger, five spice powder, and sweet chili sauce. Stir fry for 3-4 minutes to cook vegetables.
  3. Dissolve corn starch in broth and add to vegetables. Heat mixture for 1 minute.
  4. Add shrimp and gai lan leaves to the mixture and heat through. Garnish with cashew nuts and serve immediately.
Vegetarian option:
Use low sodium vegetable broth instead of chicken. Eliminate shrimp or add thin slices of cooked tofu.

Per serving (1 of 4)

  • Calories 180
  • Protein 11 g
  • Total fat 9 g
    • Saturated fat 1 g
    • Cholesterol 0 mg
  • Carbohydrates 13 g
    • Fibre 2 g
    • Sugars 3 g
    • Added sugars 0 g
  • Sodium 460 mg
  • Potassium 286 mg

© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.

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Cart2Table has been reviewed and approved by Registered Dietitian Caroline Leblanc and Certified Diabetes Educator Naomi Orzech.