| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
June 1994 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Uncooked shrimp; peeled, deveined |
| 1 |
tb |
Oriental sesame oil or vegetable oil |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced fresh ginger |
| 1/4 |
ts |
Dried crushed red pepper |
| 3 |
tb |
Soy sauce |
| 2 |
ts |
Cornstarch |
| 1/2 |
c |
Canned low-salt chicken broth |
| 1/4 |
c |
Rice vinegar |
| 2 |
tb |
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
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