| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Thai |
Mike03 |
2 |
servings |
INGREDIENTS
| 1 |
lb |
Jumbo raw shrimp; shelled, deveined |
|
|
(U15 sized or larger) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Diced onion |
| 2 |
tb |
Grated ginger |
| 1 |
tb |
Finely-chopped garlic |
| 2 |
|
Whole Dried hot Thai chili peppers |
| 1 |
c |
Finely-diced rhubarb stems |
| 2 |
tb |
Cane syrup |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Cornstarch; dissolved in |
| 1 |
tb |
Cold water |
INSTRUCTIONS
Season the shrimp with salt and pepper. Place a large wok safely on a stove
and heat the vegetable oil. Add the onion and cook until lightly browned.
Add ginger, garlic, and hot Thai chili peppers, and stir to combine. Add
shrimp to the cooked onion mixture and stir-fry for 2 minutes. Add rhubarb
to the shrimp and stir to combine. Add the cane syrup and broth and cook
for 3 minutes before adding the cornstarch. Serve with basmati rice and
steamed bok choy. This recipe yields 2 to 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C16 broadcast 04-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”