Shrimp Stir-Fry Recipe - Cooking Index
3 tablespoons | 45ml | Vegetable oil |
1 lb | 454g / 16oz | Large shrimp - shelled, deveined |
Salt - to taste | ||
Fresgly-ground black pepper - to taste | ||
1 tablespoon | 15ml | Minced fresh ginger root |
2 | Scallions - trimmed, sliced | |
2 | Garlic cloves - minced | |
3 cups | 438g / 15oz | Broccoli florets |
1 | Baby corn - drained | |
(cut each ear of corn in half if too long) | ||
3 tablespoons | 45ml | Chicken stock or broth - (to 4 tbspns) |
1 tablespoon | 15ml | Rice wine or dry sherry - (to 2 tbspns) |
2 tablespoons | 30ml | Light soy sauce |
1 tablespoon | 15ml | Oriental sesame oil |
In a wok or large skillet, heat 1 tablespoon of the oil until hot. Add shrimp and salt and pepper to taste and stir-fry over moderately-high heat for 2 minutes, or until shrimp turn pink. Transfer shrimp to a plate. Add remaining oil to wok. When hot, add ginger root, scallions, and garlic and stir-fry 30 seconds. Add broccoli and baby corn, and stir-fry for 1 minute. Add broth, rice wine, sherry, soy sauce, and salt to taste, cover, and steam 2 minutes. Return shrimp to wok and stir-fry 1 minute, or until heated through. Swirl in sesame oil and transfer to heated serving dish.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-D186 broadcast 04-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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