Sweet and sour rhubarb ginger shrimp

Yield: 2 servings

Measure Ingredient
1 pounds Jumbo raw shrimp; shelled, deveined
\N \N (U15 sized or larger)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
1 tablespoon Vegetable oil
½ cup Diced onion
2 tablespoons Grated ginger
1 tablespoon Finely-chopped garlic
2 \N 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

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@...


Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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