Stir-fried shrimp w/peppers and tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| 2 | Green peppers | |
| 1 | Or | |
| 2 | Tomatoes | |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 3 | tablespoons | Water (up to) |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
Directions
1. Shell, devein and butterfly shrimp. Dice peppers. Cut each tomato in 6 wedges. Crush garlic, mince ginger root and chop scallions.
2. Blend cornstarch, soy sauce and cold water to a paste.
3. Heat oil. Add salt, then garlic and ginger root; stir-fry a few times.
Add shrimp and stir-fry until pinkish (about 2 minutes).
4. Add green peppers; stir-fry 1 minute more.
5. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat.
6. Gently stir in tomato wedges to heat through. Then stir in cornstarch paste to thicken. Sprinkle with chopped scallions and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .