| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Latimes3 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
ts |
Chopped garlic |
| 1 |
ts |
Chopped ginger |
| 1/2 |
|
Red bell pepper; chopped |
| 10 |
|
Raw shrimp; cut up |
|
|
Sesame oil; optional |
|
|
Leftover steamed rice |
| 1/3 |
c |
Low sodium soy sauce |
| 3 |
lg |
Green onions; sliced |
| 1 |
sm |
Chinese cabbage head; shredded |
INSTRUCTIONS
Heat a stir-fry pan and coat it with oil. Add chopped garlic and ginger to
the pan, stir-fry for about 30 seconds on high heat, add red pepper and
shrimp and stir-fry until shrimp turn pink, about three minutes. If you
have sesame oil on hand, sprinkle a bit on the shrimp before cooking, then
add the rice and sprinkle with low-sodium soy sauce. Stir-fry it all until
hot, then add the green onions and cabbage and stir-fry until the cabbage
is wilted, about one minute. Yields 2 servings.
Recipe Source: Los Angeles Times - 03-24-1999 Recipe from Times reader
Jackie Bittner, Valencia, CA
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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