| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Eastwest |
4 |
servings |
INGREDIENTS
| 2 |
|
Red onions; sliced |
| 1 |
tb |
Julienned ginger |
| 1 1/2 |
tb |
Sambal |
| 1 1/2 |
lb |
Large shrimp; peeled, deveined |
|
|
(Chinese salt technique) |
|
|
Juice of 2 limes |
| 2 |
|
Ripe mangoes; diced |
| 1/2 |
lb |
Snow peas; blanched |
| 1 |
tb |
Dijon mustard |
| 1/8 |
c |
Rice wine vinegar |
| 1/4 |
c |
Canola oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a hot wok, coat wok with oil and caramelize onions with the ginger.
Season. Add sambal and shrimp. Deglaze with lime juice and add mangoes.
Check for seasoning. In a mixing bowl, whisk together Dijon, vinegar and
oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in
the middle of the plate. Surround with stir fry. Garnish with mango slices.
This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A01)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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