| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Chinese, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Large Raw Shrimp (25 To 30 Per Pound), Shelled And |
|
|
Deveined |
| 1 |
tb |
Rice Wine Or Dry Sherry |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Salad Oil |
| 4 |
|
Green Onions, (Including The Tops), Thinly Sliced |
|
|
Soy Sauce (Optional) |
INSTRUCTIONS
For a Chinese-style feast, offer this exquisite stir-fry with steamed rice
and ginger-seasoned cooked carrots. (Be sure you have all of the
ingredients ready before you start to cook, since stir-frying goes very
quickly.)
In a small bowl, mix the shrimp with the wine and cornstarch.
Heat the oil in a wok or wide frying pan over high heat. Add the shrimp
mixture and cook, stirring, until the shrimp turn bright pink, (2 to 3
minutes). Add the onions and continue to cook, stirring, until the shrimp
are just opaque in the center, cutting to test, (about 2 more minutes).
Offer soy sauce to add to the taste, if desired.
Per Serving: 228 Calories, 25 Grams Protein, 5 Grams Carbohydrates, 11
Grams Total Fat, 186 Mg. Cholesterol, 183 Mg. Sodium
From Sunset's Quick And Easy Cookbook Copyright 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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