Dry-fried Shrimp With Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Chinese | Oriental, Seafood | 6 | Servings |
INGREDIENTS
| 4 | T | Peanut oil |
| 2 | lb | Cleaned, unshelled shrimp |
| 2 | T | Minced garlic |
| 1 | t | Minced fresh ginger root |
| 4 | T | Coarsely chopped scallions |
| 2 | T | Chinese rice wine |
| =OR=- Dry sherry | ||
| 2 | T | Light soy sauce |
| 1/2 | t | Dark soy sauce |
| 1 | pn | Salt |
| 1/4 | c | Chicken broth |
INSTRUCTIONS
HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink. Add the remaining ingredients. Continue stirring until the shrimp are cooked (about 3 minutes). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 95.1mg
Potassium: 36.3mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g