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cantonese Shrimp And Snow Peas 1 1/2 Pounds Frozen Peeled, Raw Shrimp
1 1/2 Teaspoons Chicken Stock Base
1 Cup Boiling Water
1/4 Cup Thinly Sliced Scallion
1 Clove Garlic, Crushed
1 Teaspoon Vegetable Oil
1/2 Teaspoon Salt
1 Teaspoon Ground Ginger, Or Less
dash Of Pepper
1 (6 Ounce) Package Frozen Chinese Pea Pods, Thawed
1 1/2 Tablespoons Cornstarch
1 Tablespoon Soy Sauce thaw Shrimp. Dissolve Chicken Stock Base In Boiling Water. In A Skillet Cook Onion, Garlic And Shrimp In Oil For 3 Minutes, Stirring Frequently. If Necessary, Add A Little Of The Chicken Broth To Prevent Sticking. Stir In Salt, Ginger, Pepper, Pea Pods And Chicken Broth. Cover And Simmer 5 To 7 Minutes Longer Or Until Peas Are Tender But Still Slightly Crisp. dissolve Cornstarch In A Little Water. Add Cornstarch Mixture To Shrimp And Cook Until Thick And Clear, Stirring Constantly. Season With Soy Sauce. serves 6. |
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