Sweet And Sour Rhubarb Ginger Shrimp

Recipe Ingredients

1 lb	454g / 16oz	Jumbo raw shrimp - shelled, deveined
		(U15 sized or larger)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Vegetable oil
1/2 cup	31g / 1.1oz	Diced onion
2 tablespoons	30ml	Grated ginger
1 tablespoon	15ml	Finely-chopped garlic
2		Dried hot Thai chili peppers
1 cup	146g / 5.1oz	Finely-diced rhubarb stems
2 tablespoons	30ml	Cane syrup
1/2 cup	118ml	Chicken broth
1 tablespoon	15ml	Cornstarch - dissolved in
1 tablespoon	15ml	Cold water

Recipe Instructions

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.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C16 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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