Shrimp and vegetable saute, chinese style (mf)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Anchovy paste |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sugar |
| ¼ | cup | Chicken broth |
| Dried red pepper flakes | ||
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Sesame oil |
| 1 | cup | Seeded red bell peppers; cut into 1 inch squares |
| 1 | Scallion; whites thinly sliced, greens cut into rounds, kept separate | |
| 1 | pounds | Deveined peeled shrimp; halved |
| 1 | Clove minced garlic | |
| 1 | cup | Thawed frozen peas |
| ¼ | cup | Chiffonade of mint |
| ¼ | cup | Basil leaves |
Directions
Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma.
Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.
Yield: 2 servings
Busted by Gail Shermeyer <4paws@...> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6657 Posted to MC-Recipe Digest V1 #675 by 4paws@... (Shermeyer-Gail) on Jul 16, 1997