| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
October 199 |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Bean threads vermicelli |
|
|
cellophane |
|
|
noodles* |
| 4 |
t |
Oriental sesame oil |
| 2 |
T |
Rice vinegar |
| 2 |
T |
Chopped fresh cilantro |
| 2 |
T |
Minced seasoned sliced |
|
|
ginger also known as |
|
|
sushiginger* |
| 1 |
T |
Minced pickled jalapenos |
| 2 |
t |
Honey |
| 12 |
oz |
Uncooked medium shrimp |
|
|
peeled deveined |
|
|
tails left intact |
| 4 |
|
Green onions, sliced |
| 2 |
|
Garlic cloves, minced |
| 2 |
t |
Cornstarch |
| 1/2 |
c |
Water |
INSTRUCTIONS
Available at Asian markets and in the Asian section of many
supermarkets. Cook noodles in large pot of boiling water until just
tender but still firm to bite, stirring occasionally. Drain. Transfer
to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat. Mix
vinegar, cilantro, ginger, jalapenos and honey in small bowl. Season
shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in
heavy large skillet over medium-high heat. Add green onions and
garlic; saute until aromatic, about 3 minutes. Add vinegar mixture and
shrimp to skillet; stir until shrimp are just cooked through, about 3
minutes. Dissolve cornstarch in 1/2 cup water. Add mixture to skillet;
stir until liquid thickens, about 2 minutes. Mound noodles on platter.
Arrange shrimp over and serve. Serves 2. Bon Appetit October 1992
Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”