Sweet and sour rhubarb ginger shrimp
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Jumbo raw shrimp; shelled, deveined |
| (U15 sized or larger) | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Diced onion |
| 2 | tablespoons | Grated ginger |
| 1 | tablespoon | Finely-chopped garlic |
| 2 | Whole Dried hot Thai chili peppers | |
| 1 | cup | Finely-diced rhubarb stems |
| 2 | tablespoons | Cane syrup |
| ½ | cup | Chicken broth |
| 1 | tablespoon | Cornstarch; dissolved in |
| 1 | tablespoon | Cold water |
Directions
Season the shrimp with salt and pepper. Place a large wok safely on a stove and heat the vegetable oil. Add the onion and cook until lightly browned.
Add ginger, garlic, and hot Thai chili peppers, and stir to combine. Add shrimp to the cooked onion mixture and stir-fry for 2 minutes. Add rhubarb to the shrimp and stir to combine. Add the cane syrup and broth and cook for 3 minutes before adding the cornstarch. Serve with basmati rice and steamed bok choy. This recipe yields 2 to 4 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C16 broadcast 04-20-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-21-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.