Ginger-garlic shrimp
1 servings
Ingredients
| Quantity | 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 | Green onions; cut into 1/2-inch | |
| ; pieces | ||
| 1 | cup | Snow peas |
| Cooked rice | ||
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.