| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Dutch | 1 | servings | |
INGREDIENTS
| 1 | tb | Peanut oil |
| 1 | Clove garlic; chopped | |
| 2 | tb | Chopped fresh ginger |
| 20 | md | Shrimp; shelled and deveined |
| 2 | cn | (15-ounce) chicken broth |
| 2 | c | Water |
| 1 | lb | Asian egg noodles |
| 1 | lb | Cake tofu; diced, (optional) |
| 10 | Spinach leaves; stems removed | |
| Soy sauce; to taste | ||
| 2 | Green onion with tops; chopped, for garnish | |
| 4 | minutes. |
INSTRUCTIONS
Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 4 1. Heat the peanut oil in a Dutch oven. 2. Add the garlic and ginger and saute for 2 minutes. 3. Add the shrimp and saute just until it turns pink, about 4. Add the broth, water, and noodles and bring to a boil. 5. Add the tofu and spinach, and cook for 3 minutes more. 6. Add soy sauce and serve with the green onion garnish. Source: Stylish One-Dish Dinners (Random House, 1999) Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.
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