Stir-fried Shrimp And Vegetables #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 2 | Fresh ginger root | |
| 2 | T | Sherry |
| 1 | T | Soy sauce |
| 1 | Or | |
| 2 | Green peppers | |
| 1 | Onion | |
| 4 | Celery stalks | |
| 1 | T | Cornstarch |
| 2 | T | Water |
| 1 1/2 | T | Oil |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
Shell and devein shrimp. Mince ginger root; then combine with sherry and soy sauce. Add to shrimp and toss. Let stand 15 minutes, turning occasionally. Dice green pepper, onion and celery. Blend cornstarch and cold water to a paste. Heat oil. Add shrimp and stir-fry until pinkish (2 to 3 minutes). Remove from pan. Heat remaining oil. Add salt, then diced vegetables; stir-fry to soften slightly (1 to 2 minutes). Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. Return shrimp; stir in only to reheat and blend flavors (about 1 minute). Then stir in cornstarch paste to thicken, and 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: 213
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 48.9mg
Sodium: 847.5mg
Potassium: 270.8mg
Carbohydrates: 17.9g
Fiber: 1.7g
Sugar: 3.1g
Protein: 8g