| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | June 1994 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Uncooked shrimp, peeled |
| deveined | ||
| 1 | T | Oriental sesame oil or |
| vegetable oil | ||
| 1 | T | Minced garlic |
| 1 | T | Minced fresh ginger |
| 1/4 | t | Dried crushed red pepper |
| 3 | T | Soy sauce |
| 2 | t | Cornstarch |
| 1/2 | c | Canned low-salt chicken |
| broth | ||
| 1/4 | c | Rice vinegar |
| 2 | T | Sugar |
| 6 | Green onions, cut into | |
| 1/2-inch | ||
| pieces | ||
| 1 | c | Snow peas |
| Cooked rice |
INSTRUCTIONS
Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes. Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce. Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice. Serves 4. Bon Appetit June 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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