| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Shrimp |
| 1 |
|
Can water chestnuts sliced a |
| 1/2 |
pk |
Frozen peas thawed |
| 2 |
|
Cloves of garlic chopped |
| 2 |
|
Green onions chopped |
| 2 |
|
Stalks chinese celery cabbag |
| 1/2 |
c |
Hicken stock |
| 2 |
tb |
Ornstarch |
| 2 |
tb |
Oy sauce |
| 1/2 |
ts |
Ugar |
INSTRUCTIONS
Place in cup 1/2 cup chicken stock 2 T cornstarch, 2 T soy sauce 1/2 t
sugar. Directions: Saute the celery cabbage until soft and add the garlic
and onions..add the thawed peas, water chestnuts and shrimp. Cook on med.
heat til shrimp are pink. Add the cup of liquid ingredients and stir until
thickened and serve over cooked rice. Have additional soy for added taste.
Good luck with all your recipes & have a great spring, Geri
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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