| 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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