| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | T | Cornstarch |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1 | Head lettuce | |
| 1 | Clove garlic | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/4 | c | Stock |
INSTRUCTIONS
Shell and devein shrimp. Add cornstarch and toss to coat. Mince ginger root and sprinkle over shrimp. Shred lettuce coarsely. Crush garlic. Heat oil. Add salt, then garlic; stir-fry to brown lightly. Add shrimp and stir-fry until pinkish (about 2 minutes). Add lettuce; stir-fry to soften slightly (about 1 minute more). Stir in stock and heat quickly. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 72.4mg
Sodium: 978.2mg
Potassium: 106.4mg
Carbohydrates: 17.9g
Fiber: <1g
Sugar: <1g
Protein: 10.2g