| 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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