Shrimp cantonese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Med. shrimp, shelled and deveined. |
| 2 | tablespoons | Oriental Marinade |
| 3 | tablespoons | Veg oil, devided |
| 3 | eaches | Green onions, incliding tops, cut diagonally in 1 inch strips. |
| 2 | eaches | Cloves of garlic minced |
| 1 | teaspoon | Of fresh ginger, minced |
| ¼ | pounds | Of ground pork |
| 3 | tablespoons | Of Black Bean sauce |
| 2 | eaches | Egg whites, lightly beaten. |
Directions
Combine shrimp and marinade; let stand 30 minutes. Heat WOK over high heat. Add 2 tbsp of oil, coat WOK. Add shrimp, green onions, garlic and ginger; stir fry 2 to 3 minutes or until shrimp turns pink.
Remove from WOK. Heat remaining oil in same WOK add pork. Stir fry 1 minute, or until browned. Mix in shrimp, black bean sauce and 3 tbsp of water; heat through. Remove from heat; drizzle egg whites over shrimp; mix well. Serve over hot cooked white rice. Makes 4 servings.
you may like it give it a trySubj: Shrimp Cantonese