| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Cornstarch |
| 2 |
|
Egg whites |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Uncooked large shrimp; peeled, deveined |
| 3 |
tb |
Peanut oil |
| 1 1/2 |
tb |
Chopped garlic |
| 1 1/2 |
tb |
Chopped peeled fresh ginger |
| 1 1/2 |
bn |
Broccoli; cut into florets |
| 2 |
|
Carrots; thinly sliced on |
|
|
; diagonal |
| 1/4 |
c |
Cashews |
| 1/4 |
c |
Purchased teriyaki sauce |
| 3 |
tb |
Dry Sherry |
| 1/4 |
ts |
Dried crushed red pepper; (or more) |
| 1 1/2 |
c |
Long-grain rice; cooked |
INSTRUCTIONS
Whisk cornstarch, egg whites and salt in large bowl until smooth. Add
shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.
Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high
heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked
through, about 2 minutes. Using slotted spoon, transfer shrimp to plate.
Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and
stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews,
teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1
minute. Return shrimp to wok and stir-fry until coated with sauce and
heated through, about 1 minute. Season with salt and additional crushed red
pepper, if desired.
Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around
edge of platter and serve.
Serves 4.
Bon Appetit November 1994
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