| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Rice, Seafood |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Low-Sodium Soy Sauce |
| 1/8 |
ts |
Ground Ginger |
| 1/8 |
ts |
Ground Red Pepper |
| 1 |
tb |
Vegetable Oil; Divided |
| 3/4 |
lb |
Medium Shrimp; Peeled |
| 1 |
c |
Frozen Green Peas; Thawed |
| 1/3 |
c |
Sliced Green Onions |
| 8 |
oz |
Waterchestnuts; Canned, Drained |
| 1 |
c |
Chilled Cooked Long-Grain Rice |
| 2 |
tb |
Sliced Almonds; Toasted |
| 1 |
tb |
Chopped Fresh Parsley |
INSTRUCTIONS
Combine first 3 ingredients; stir well. Set soy sauce mixture aside. Heat 2
teaspoons oil in a large nonstick skillet over medium-high heat. Add
shrimp, and stir-fry 30 seconds. Add peas, onions, and water chestnuts, and
stir-fry 2 minutes. Add soy sauce mixture, and stir well. Remove shrimp
mixture from skillet; set aside. Heat 1 teaspoon oil in skillet over
medium-high heat. Add chilled rice, and stir-fry 2 minutes. Return shrimp
mixture to skillet; stir-fry 1 minute or until mixture is thoroughly
heated. Sprinkle shrimp mixture with sliced almonds and chopped parsley.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Aug 02,
1999, converted by MM_Buster v2.0l.
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