| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg white; lightly beaten |
| 1 |
tb |
Dry sherry |
| 1 |
tb |
Corn starch |
| 1 |
lb |
Jumbo shrimp; (about 18), peeled and deveined |
| 3 |
|
Dried red chili peppers; 1-1/2 to 2 inches long, (up to 4) |
| 1 |
c |
Chopped scallion; both white and green parts |
| 1 |
ts |
Minced fresh ginger |
| 1 |
tb |
Minced fresh garlic |
| 1 |
|
Red bell pepper; seeds and ribs removed, cut into thin slivers 2 inches long |
| 1 |
|
Green bell pepper; seeds and ribs removed, cut into thin slivers 2 inches long |
| 2 |
|
Stalks celery; cut on the diagonal into thin slivers 2 inches long |
| 4 |
|
Scallions; both white and green parts, cut into thin slivers 2 inches long |
| 1/4 |
c |
Water or low-sodium vegetable broth |
| 2 |
tb |
Rice vinegar |
| 1 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Sugar |
|
|
Canola oil spray |
INSTRUCTIONS
SEASONING
VEGETABLES
SAUCE
Combine the egg white, sherry, and cornstarch in a small bowl and mix until
the cornstarch is dissolved. Add the shrimp to the bowl and let marinate
for 20 to 30 minutes. Combine the seasoning ingredients in a small bowl.
Combine the red and green peppers and celery in a bowl. Place the slivered
scallions in a separate bowl. Combine the sauce ingredients in a bowl. Heat
a non-stick wok over high heat for 2 minutes. Carefully spray the wok with
canola oil spray. (If you have a gas stove, turn off the burner before you
spray the wok.) Add the shrimp and marinade and stir-fry for 1 minute.
Remove the shrimp to a bowl and set aside. Rinse out the wok, then reheat
it for 30 seconds. Respray the wok with canola oil spray. Add the
seasonings and stir-fry for 30 seconds. Add the peppers and celery and
stir-fry for 1 minute. Stir in the sauce and bring to a boil. Return the
shrimp to the wok and stir-fry until heated through, about 1 minute. Remove
from the wok. Before serving, take out the chili peppers and throw them
away.
Makes 4 to 6 servings.
Nutritional Information Per Serving: Calories: 108; Fat: 2 grams; Saturated
Fat: 0.3 grams; Cholesterol: 115 milligrams; Carbohydrate: 9 grams;
Protein: 17 grams; Sodium: 213 milligrams
Posted to MM-Recipes Digest by Vibhu Goel <vgoel@giasdl01.vsnl.net.in> on
Mar 26, 1998
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