Fireworks shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium shrimp; peeled and deveined |
| ½ | teaspoon | Finely minced fresh ginger |
| ¼ | ' cup tomato sauce | |
| 1 | teaspoon | Red wine vinegar |
| 1 | tablespoon | Oil |
| ¼ | pounds | Snow peas; trimmed |
| 1 | tablespoon | Oyster sauce |
| 1 | teaspoon | Sesame oil |
| 4 | Bok choy stalks; but into 1-1/2\" pieces | |
| 2 | tablespoons | Cornstarch mixed with 3 Tbsp. cold water |
| 3 | Garlic cloves; finely minced | |
| 1½ | teaspoon | Chili paste w/garlic |
| 1 | tablespoon | Light soy sauce |
| ½ | teaspoon | Sugar |
| 3 | Green onions; cut into 3\" pieces | |
Directions
This recipe is what I consider a real gourmet recipe. It is the recipe which the Idaho Power sends out with their bills each month.
Cut shrimp in half lengthwise, set aside. Combine minced garlic, ginger and chili paste in small bowl, set aside. Blend tomato sauce, oyster sauce, soy sauce, vinegar, sesame oil and sugar in another bowl, set aside. Heat wok to very hot. Add 1-½ tsp. oil and heat. Add shrimp and stir bok choy and green onions and stir fry until peas turn bright green. Pour tomato sauce mixture around sides of wok. Return shrimp to wok. Stir in small amounts of cornstarch solution to thicken. Taste and adjust seasoning. Serve immediately. Makes four large servings.
Posted to TNT Recipes Digest by ellenmirvine@... (Ellen M Irvine) on Mar 20, 1998