| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Chinese | Chinese, Seafood | 2 | Servings |
INGREDIENTS
| 6 | oz | Fresh OR frozen, shelled and |
| deveined shrimp | ||
| 2 | T | Vegetable oil |
| 1 | T | Chopped fresh ginger root |
| 2 | Scallions, cut into 2-inch | |
| lengths on the bias | ||
| 2 | Sweet green peppers, cored | |
| seeded and sliced | ||
| 1/2 | 8 oz water chestnuts 7 to | |
| 8 sliced | ||
| 1 1/2 | T | Dry sherry |
| 1 1/2 | T | Soy sauce |
| 1 | t | Cornstarch |
| 2 | T | Water |
| 1/4 | t | Hot red pepper flakes, OR to |
| taste |
INSTRUCTIONS
In a wok or heavy skillet stir-fry the shrimp in 1 tablespoon of the oil until pink, about 4 minutes. Remove shrimp with a slotted spoon to a bowl. Add the remaining oil to the wok and stir-fry the ginger, scallions, and peppers for 3 minutes. Return the shrimp to the wok. Mix together the sherry, soy sauce, cornstarch, and water until smooth. Stir into shrimp mixture with hot pepper flakes and cook, stirring, until sauce thickens and coats. From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 7/93 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: 194
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 22.7mg
Sodium: 510.7mg
Potassium: 258.2mg
Carbohydrates: 10.6g
Fiber: 2.3g
Sugar: 2.8g
Protein: 4.2g