| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 2 | Green peppers | |
| 1 | Or | |
| 2 | Tomatoes | |
| 1 | Clove garlic | |
| 2 | sl | Fresh ginger root |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 3 | tb | Water (up to) |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Shell, devein and butterfly shrimp. Dice peppers. Cut each tomato in 6 wedges. Crush garlic, mince ginger root and chop scallions. 2. Blend cornstarch, soy sauce and cold water to a paste. 3. Heat oil. Add salt, then garlic and ginger root; stir-fry a few times. Add shrimp and stir-fry until pinkish (about 2 minutes). 4. Add green peppers; stir-fry 1 minute more. 5. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 6. Gently stir in tomato wedges to heat through. Then stir in cornstarch paste to thicken. Sprinkle with chopped scallions and serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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