| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 2 |
|
Green peppers |
| 1 |
|
Or |
| 2 |
|
Tomatoes |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 3 |
tb |
Water (up to) |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Shell, devein and butterfly shrimp. Dice peppers. Cut each tomato in 6
wedges. Crush garlic, mince ginger root and chop scallions.
2. Blend cornstarch, soy sauce and cold water to a paste.
3. Heat oil. Add salt, then garlic and ginger root; stir-fry a few times.
Add shrimp and stir-fry until pinkish (about 2 minutes).
4. Add green peppers; stir-fry 1 minute more.
5. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.
6. Gently stir in tomato wedges to heat through. Then stir in cornstarch
paste to thicken. Sprinkle with chopped scallions 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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