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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.