| 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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