| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Magazine, Seafood, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
+ 1 tsp peanut oil |
| 1/2 |
ts |
Granulated sugar |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Ginger root; grated |
| 1 1/4 |
ts |
Cornstarch |
| 1/4 |
ts |
Salt |
| 24 |
md |
Shrimp; shelled & deveined |
| 2 |
ts |
Oyster sauce |
| 1/4 |
ts |
Dried red pepper flakes |
| 1 |
c |
Carrots; julienned |
| 1 |
c |
Peas |
| 1 |
c |
Scallions; sliced |
INSTRUCTIONS
1. 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.
2. In small bowl, combine the remaining 1 teaspoon cornstarch, 2 teaspoons
water and 1 teaspoon oyster sauce, stirring until cornstarch dissolves; set
aside.
3. 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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