| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Rice | 6 | Servings |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 2 | Scallions; minced | |
| 1 | Clove garlic; minced | |
| 1 | ts | Minced fresh ginger |
| 1/2 | lb | Medium shrimp; shelled, deveined and cut into 1/2" pieces |
| 1/4 | c | Coarsely chopped water chestnuts |
| 4 | c | Cold cooked rice |
| 2 | tb | Soy sauce |
| 1 | tb | Ketchup |
| 1 | tb | Dry white wine |
| 1/4 | ts | Cayenne |
| Salt and pepper |
INSTRUCTIONS
This recipe comes from "365 Ways to Cook Chinese". 1. In a wok, heat oil until just smoking. Add scallions, garlic, and ginger. Stir-fry over high heat until aromatic, about 30 seconds. Add shrimp and water chestnuts. Stir-fry until shrimp turns pink, about 3 minutes. 2. Add rice and continue stir-frying until rice is hot, 3-5 minutes. 3. In a small bowl, combine soy sauce, ketchup, wine and cayenne. Pour over rice and stir to mix well. Season to taste with salt and pepper. Remove from heat and serve. Serves 6 to 8. Enjoy! Barb stebar@securenet.interax.net STEBAR@SECURENET.INTERAX.NET REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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