| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood, Eggs |
Asian |
Eastwest |
3 |
servings |
INGREDIENTS
| 1/2 |
c |
Tropical Asian Curry Paste; see * Note |
| 2 |
tb |
Coconut milk |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Fish sauce |
| 1/2 |
lb |
Rock shrimp; rinsed, drained |
| 1/2 |
lb |
Shanghai egg noodles; blanched, refreshed |
| 1 |
c |
Chopped garlic chives |
| 1 |
c |
Bean sprouts |
| 1 |
|
Red bell pepper; julienned |
| 2 |
|
Bok choy heads; julienned |
| 1 |
c |
Snow peas or snap peas; blanched, refreshed |
INSTRUCTIONS
* Note: See the "Tropical Asian Curry Paste" recipe which is included in
this collection.
In a hot wok, add Tropical Asian Curry Paste, coconut milk, juice and fish
sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add
noodles, chives and vegetables and mix well, being careful not to overmix.
Check for seasoning and serve hot. This recipe yields 3 to 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A15)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-19-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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