Yield: 4 servings
|2 tablespoons||Vegetable oil|
|1 pounds||Shrimp -- peeled|
|1 \N||Green onion -- chopped|
|½ cup||Fresh button mushrooms|
|1 \N||Zucchini -- thinly sliced|
|½ \N||Carrot -- thinly sliced|
|½ cup||Green beans -- cut into 1\"|
|1 tablespoon||Rice wine or dry sherry|
|1 teaspoon||Light soy sauce|
|\N \N||Freshly ground black pepper|
|1¼ pounds||Plain boiled rice|
|2 \N||Green onions|
|\N \N||Neatly chopped into rounds|
|\N \N||For garnish|
1. Heat ½ tablespoon oil in a wok and stir-fry the shrimp for 1 minute.
Remove and set aside. 2. Add the remaining oil and sweat the green onion. Add the mushrooms and the other vegetables and stir-fry for 2 minutes over a high heat. 3. Put the shrimp back into the wok with the vegetables and add the rest of the ingredients except the rice, continuing all the while to stir. 4. Add the rice and stir-fry until the rice has changed color. Place in a large serving bowl and garnish with the chopped green onions.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books