Stir-fried Shrimp With Oyster Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Magazine, Sauces, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | T | + 1 tsp peanut oil |
| 1/2 | t | Granulated sugar |
| 1/2 | t | Baking soda |
| 1/2 | t | Ginger root, grated |
| 1 1/4 | t | Cornstarch |
| 1/4 | t | Salt |
| 24 | Shrimp, shelled & deveined | |
| 2 | t | Oyster sauce |
| 1/4 | t | Dried red pepper flakes |
| 1 | c | Carrots, julienned |
| 1 | c | Peas |
| 1 | c | Scallions, sliced |
INSTRUCTIONS
In medium bowl, combine 2 teaspoons of the oil, the sugar, baking soda, ginger root, 1/4 teaspoon of the cornstarch and the salt; add shrimp and toss to mix well. Let stand for 10 minutes. In small bowl, combine the remaining 1 teaspoon cornstarch, 2 teaspoons water and 1 teaspoon oyster sauce, stirring until cornstarch dissolves; set aside. In large nonstick skillet, heat the remaining 2 teaspoons oil. Add the remaining 1 teaspoon oyster sauce and the pepper flakes; stir-fry 15 seconds. Add shrimp mixture and carrots; stir-fry 4 minutes. Add oyster sauce mixture, peas and scallions, stir-fry 3-4 minutes, until peas are heated through and shrimp are pink and opaque. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 45.4mg
Sodium: 647.7mg
Potassium: 252.1mg
Carbohydrates: 11g
Fiber: 3g
Sugar: 4.1g
Protein: 7.4g