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ORIENTAL SHRIMP WITH VEGETABLES (From Family Circle Magazine) 1 1/2 lb. medium-size shrimp, peeled and deveined 1 Tbsp. oil (safflower, corn or peanut) 1/4 c. chopped green onions 1 clove garlic, minced 1/2 c. clam juice or chicken broth 1/4 c. cold water 6 oz. snow peas, trimmed and strings removed 1 rib celery, sliced thin diagonally 1/2 tsp. ground ginger (optional) 1 Tbsp. arrowroot or cornstarch 2 tsp. soy sauce or to taste Rinse shrimp; pat dry. Heat oil in wok or large skillet over medium-high heat. Add shrimp, onions and garlic; stir-fry 3 minutes. Add clam juice, snow peas, celery and ginger; bring to boil. Mix arrowroot with the water; add to wok with soy sauce. Stir until sauce boils and thickens. Makes 4 servings. Contains 171 calories per serving, 23 g pro., 9 g car., 5 g fat, 183 mg chol. and 514 mg sod. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |