| 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
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