Stir-fried Shrimp W/cucumbers And Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 1 | T | Cornstarch |
| 1 | Or | |
| 2 | Cucumbers | |
| 1 | White onion | |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 2 | T | Oil |
| 2 | t | Sherry |
| 1 | T | Oil |
| 1/4 | t | Salt |
INSTRUCTIONS
Shell and devein shrimp. Sprinkle with salt and pepper; then add cornstarch and toss to coat. Peel cucumbers. Cut lengthwise in half and seed; then cut crosswise in 1/4-inch slices. Slice onion thin. Crush garlic. Mince ginger root. Heat oil. Add garlic; stir-fry a few times. Add onion and stir-fry until translucent (1 to 2 minutes). Add shrimp and stir-fry until pink (2 to 3 minutes). Add sherry; stir-fry until it evaporates. Remove ingredients from pan. Heat remaining oil. Add remaining salt, then minced ginger root; stir-fry a few times. Add cucumber slices and stir-fry over medium heat until translucent (1 to 2 minutes). Return shrimp, stir-frying only to reheat. Serve at once. VARIATION: For the cucumbers and onion, substitute 2 or 3 green peppers, diced. 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: 336
Calories From Fat: 163
Total Fat: 18.3g
Cholesterol: 71.4mg
Sodium: 1099.3mg
Potassium: 69.7mg
Carbohydrates: 30.3g
Fiber: <1g
Sugar: <1g
Protein: 11.7g