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| General Category : Main Course |
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| Food Group : Seafood-Crustacean, Vegetables |
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| Preparation Method : Skillet |
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| Grating the ginger and using only the juice is a classic Chinese method that lends a subtle ginger note to food. Serve this speedy stir-fry with rice. |
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Ingredients
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1 lb (500 g) large shrimp, peeled and deveined |
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2 tbsp (30 mL) finely grated gingerroot |
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2 tsp (10 mL) cornstarch |
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4 green onions |
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12 oz (375 g) snow peas |
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1/2 cup (125 mL) chicken or vegetable stock |
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Salt, white pepper, peanut or vegetable oil and sesame oil |
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Preparation
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Place shrimp in bowl; wrap ginger in paper towel and squeeze out juice over shrimp. Mix in cornstarch and ¼ tsp (1 mL) each salt and pepper. Slice onions diagonally into 1½-inch (4 cm) lengths; set aside.
In skillet or wok, bring 4 cups (1 L) salted water to boil; boil snow peas until tender-crisp, 2 to 3 minutes. Drain; place on warmed platter.
Meanwhile, in skillet or wok, heat 2 tbsp (30 mL) peanut oil over high heat; stir-fry green onions for 20 seconds. Add shrimp; stir-fry until pink, about 2 minutes. Stir in stock and cook until slightly thickened, about 1 to 2 minutes. Stir in ½ tsp (2 mL) sesame oil; pour over snow peas.
Makes 4 servings.
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Nutritional information
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Per serving: about 208 cal, 21 g pro, 9 g total fat (2 g sat. fat), 10 g carb, 3 g fibre, 129 mg chol, 567 mg sodium. % RDI: 8% calcium, 29% iron, 6% vit A, 70% vit C, 16% folate.
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Source
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Homemakers Magazine: June 2004
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