Text 17487, 75 rader
Skriven 2014-09-29 06:36:38 av Dave Drum (1:261/38)
Ärende: BH+G 1407
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot-And-Sour Shrimp
 Categories: Oriental, Seafood, Chilies, Vegetables
      Yield: 2 servings

      8 oz Peeled, deveined medium
           - shrimp
    1/3 c  Water
      2 tb White wine vinegar
      1 tb Soy sauce
      1 tb Catsup
      2 ts Cornstarch
      1 ts Sugar
      1 ts Instant chicken bouillon
           - granules
    1/4 ts Ground red pepper; or more
      2 oz Rice sticks
           +=OR=+
  1 1/2 c  Hot cooked rice
      1 tb Cooking oil
      1 cl Garlic; minced
      1 ts Grated fresh ginger
  1 1/2 c  Thin sliced bok choy or
           - torn fresh spinach
      6    Green onions; bias-sliced
           - in 1" pieces
      1 sm Yellow or red bell pepper;
           - in 3/4" pieces

  Thaw shrimp, if frozen. Rinse shrimp and pat dry. Cut
  shrimp in half lengthwise. Set aside.

  For sauce, in a small mixing bowl stir together the water,
  wine vinegar, soy sauce, catsup, cornstarch, sugar,
  chicken bouillon granules, and ground red pepper. Set
  aside.

  If using rice sticks, in a medium saucepan cook the rice
  sticks in boiling water for 1 to 2 minutes or just until
  tender. Drain and keep warm.

  Pour cooking oil into a wok or large skillet. (Add more
  oil as necessary during cooking.) Preheat over medium-high
  heat. Stir-fry the garlic and ginger in hot oil for 15
  seconds. Add bok choy, if using. Stir-fry for 1-1/2
  minutes. Add the green onions and yellow or red pepper;
  stir-fry about 1-1/2 minutes more or until the vegetables
  are crisp-tender. Remove the vegetables from the wok.

  Add the shrimp to the hot wok or skillet. Stir-fry for 2
  to 3 minutes or until shrimp turn opaque. Push shrimp from
  the center of wok.

  Stir the sauce. Add the sauce to center of the wok. Cook
  and stir until thickened and bubbly. Return vegetables to
  the wok. Add spinach, if using. Stir all ingredients
  together to coat with sauce. Cook and stir about 1 minute
  more or until heated through. Serve over hot cooked rice
  sticks or rice.

  Makes 2 servings.

  Better Homes & Gardens | August 2012

  MM Format by Dave Drum - 07 August 2012

  Uncle Dirty Dave's Archives

MMMMM

... Quail is the only dish I know that comes with built-in toothpicks. - Anon

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)