| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp; peeled and deveined |
| 1/2 |
ts |
Finely minced fresh ginger |
| 1/4 |
|
' cup tomato sauce |
| 1 |
ts |
Red wine vinegar |
| 1 |
tb |
Oil |
| 1/4 |
lb |
Snow peas; trimmed |
| 1 |
tb |
Oyster sauce |
| 1 |
ts |
Sesame oil |
| 4 |
|
Bok choy stalks; but into 1-1/2" pieces |
| 2 |
tb |
Cornstarch mixed with 3 Tbsp. cold water |
| 3 |
|
Garlic cloves; finely minced |
| 1 1/2 |
ts |
Chili paste w/garlic |
| 1 |
tb |
Light soy sauce |
| 1/2 |
ts |
Sugar |
| 3 |
|
Green onions; cut into 3" pieces |
INSTRUCTIONS
This recipe is what I consider a real gourmet recipe. It is the recipe
which the Idaho Power sends out with their bills each month.
Cut shrimp in half lengthwise, set aside. Combine minced garlic, ginger and
chili paste in small bowl, set aside. Blend tomato sauce, oyster sauce, soy
sauce, vinegar, sesame oil and sugar in another bowl, set aside. Heat wok
to very hot. Add 1-1/2 tsp. oil and heat. Add shrimp and stir bok choy and
green onions and stir fry until peas turn bright green. Pour tomato sauce
mixture around sides of wok. Return shrimp to wok. Stir in small amounts of
cornstarch solution to thicken. Taste and adjust seasoning. Serve
immediately. Makes four large servings.
Posted to TNT Recipes Digest by ellenmirvine@juno.com (Ellen M Irvine) on
Mar 20, 1998
A Message from our Provider:
“We don’t change God’s message — His message changes us.”