| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | November 19 | 1 | servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 3/4 | lb | Large shrimp; (15), peeled and |
| ; deveined | ||
| 1 1/2 | ts | Grated peeled fresh ginger |
| 1 | ts | Minced garlic |
| 1 | bn | Broccolini; (8 oz), cut into |
| ; 1/4-inch-thick | ||
| ; diagonal slices | ||
| 1/2 | c | Water |
| 3 | tb | Hoisin sauce |
| 3 | tb | Soy sauce |
| 1/2 | ts | Dried hot red pepper flakes |
INSTRUCTIONS
Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then saute ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes. Stir in shrimp and cook until just heated through. Makes 2 servings. Gourmet November 1999 Converted by MC_Buster. Per serving: 740 Calories (kcal); 35g Total Fat; (43% calories from fat); 74g Protein; 30g Carbohydrate; 519mg Cholesterol; 4369mg Sodium Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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