| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | 1 | servings | |
INGREDIENTS
| 4 | tb | Butter |
| 1 | cn | (4 oz) shrimp |
| 1/2 | c | Finely chopped onions |
| 1/4 | ts | Pepper |
| 2 | c | Finely chopped celery |
| Chinese noodles | ||
| 1 | c | Hot water |
| 1 | cn | (16-oz) Chinese vegetables |
| 1 | cn | (16-oz) bean sprouts |
| Juice from the vegetables or sprouts; (if desired) | ||
| 2 | tb | Cold water |
| 2 | tb | Cornstarch |
| 2 | ts | Soy sauce |
| 1 | ts | Sugar |
INSTRUCTIONS
FLAVORING AND THICKENING Saute onions in 3 Tablespoons butter (don't brown), for 3 minutes. Add celery, hot water and pepper. Cover and cook over medium heat for five minutes, stirring often. Drain shrimp and saute in 1 Tablespoon butter for two minutes. Add the drained chinese and bean sprouts, as well as the shrimp (or chicken, etc.). Heat to boiling point. Combine and add thickening and flavoring ingredients. Stir lightly and cook for one minute. Serves 4. The soy sauce and shrimp have ample salt, but you may want to add some salt if you use other meats instead of the shrimp. The canned juices may be used if you desire additional liquid. Posted to EAT-LF Digest by XYEB92A@prodigy.com ( MARY LOU ANDERSEN) on Jan 22, 1999, converted by MM_Buster v2.0l.
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