| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cklive06 | 4 | servings | |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 1 | lb | Large shrimp; shelled, deveined |
| Salt; to taste | ||
| Fresgly-ground black pepper; to taste | ||
| 1 | tb | Minced fresh ginger root |
| 2 | Whole Scallions; trimmed, sliced | |
| 2 | Garlic cloves; minced | |
| 3 | c | Broccoli florets |
| 1 | cn | Baby corn; drained |
| (cut each ear of corn in half if too long) | ||
| 3 | tb | Chicken stock or broth -; (to 4 tbspns) |
| 1 | tb | Rice wine or dry sherry -; (to 2 tbspns) |
| 2 | tb | Light soy sauce |
| 1 | tb | Oriental sesame oil |
INSTRUCTIONS
In a wok or large skillet, heat 1 tablespoon of the oil until hot. Add shrimp and salt and pepper to taste and stir-fry over moderately-high heat for 2 minutes, or until shrimp turn pink. Transfer shrimp to a plate. Add remaining oil to wok. When hot, add ginger root, scallions, and garlic and stir-fry 30 seconds. Add broccoli and baby corn, and stir-fry for 1 minute. Add broth, rice wine, sherry, soy sauce, and salt to taste, cover, and steam 2 minutes. Return shrimp to wok and stir-fry 1 minute, or until heated through. Swirl in sesame oil and transfer to heated serving dish. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-D186 broadcast 04-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-27-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”