Stir-fried Shrimp With Catsup #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 6 | Scallion stalks | |
| 1 | Clove garlic | |
| 2 | Fresh ginger root | |
| 2 | T | Catsup |
| 2 | T | Soy sauce |
| 2 | T | Vinegar |
| 2 | t | Sugar |
| 1 | T | Cornstarch |
| 3 | T | Cold water |
| 2 | T | Oil |
INSTRUCTIONS
Shell and devein shrimp. Sprinkle with salt and pepper. Slice scallion stalks; mince garlic and ginger. Then combine with catsup, soy sauce, vinegar and sugar. Blend cornstarch and cold water to a paste. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes). Add scallion-catsup mixture and cook 2 minutes over low heat, stirring frequently. Then stir in cornstarch paste to thicken 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.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”
Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 95.3mg
Sodium: 856.6mg
Potassium: 133.1mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 2.8g
Protein: 10.8g