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You can add some diced red bell pepper to give this full-flavored
dish a splash of color.
Can be prepared in 45 minutes or less.
1 pound uncooked shrimp, peeled, deveined
1 tablespoon oriental sesame oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon dried crushed red pepper
(remark: oh dear, LESS than that! 1/8?)
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup canned low-salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar
(remark: no, 1 tablespoon is enough!)
6 green onions, cut into 1/2-inch pieces
1 cup snow peas
Cooked rice
Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar,
sugar and 2 tablespoons soy sauce.
Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until
shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens,
about 1 minutes (remark: mmm... let's say 3 or 4 minutes). Serve with rice.
4 servings
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