Ginger-garlic shrimp

Yield: 1 servings

Measure Ingredient
1 pounds Uncooked shrimp; peeled, deveined
1 tablespoon Oriental sesame oil or vegetable oil
1 tablespoon Minced garlic
1 tablespoon Minced fresh ginger
¼ teaspoon Dried crushed red pepper
3 tablespoons Soy sauce
2 teaspoons Cornstarch
½ cup Canned low-salt chicken broth
¼ cup Rice vinegar
2 tablespoons Sugar
6 \N Green onions; cut into 1/2-inch
\N \N ; pieces
1 cup Snow peas
\N \N Cooked rice

Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.

Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.

Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.

Serves 4.

Bon Appetit June 1994

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Converted by MM_Buster v2.0l.

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