Mandarin Shrimps Recipe
Ingredients
| 3 tablespoons vegetable or peanut oil | ||
| 1 bag frozen, shelled, deveined, raw shrimps | ||
| Garlic | 1 Clove (5gm), crushed | |
| Green beans package | 1 , frozen | |
| Water chestnuts | 1 Can (10oz), drained | |
| Chicken broth | 1 Can (10oz), condensed | |
| Ground ginger | 1/4 Teaspoon | |
| Rice | 2 Can (10oz), fried | |
| Cornstarch | 2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
Directions
1. Heat oil in a large skillet; stir in frozen shrimps and garlic. Saute 5 minutes; push to one side.
2. Place frozen green beans and mushrooms in pan; heat, breaking vegetables apart as they thaw, 3 minutes; stir in the water chestnuts, chicken broth and ginger; cover. Simmer 10 minutes.
3. While shrimp mixture simmers, heat the fried rice.
4. Smooth cornstarch and water to a paste in a cup; stir in soy sauce, then stir into the shrimp mixture. Cook slowly, stirring constantly, till the mixture thickens and bubbles for 3 minutes.
5. Spoon fried rice around edge of a large, deep, serving bowl; spoon shrimp mixture in center. Garnish with sprigs of parsley, if you wish.
2. Place frozen green beans and mushrooms in pan; heat, breaking vegetables apart as they thaw, 3 minutes; stir in the water chestnuts, chicken broth and ginger; cover. Simmer 10 minutes.
3. While shrimp mixture simmers, heat the fried rice.
4. Smooth cornstarch and water to a paste in a cup; stir in soy sauce, then stir into the shrimp mixture. Cook slowly, stirring constantly, till the mixture thickens and bubbles for 3 minutes.
5. Spoon fried rice around edge of a large, deep, serving bowl; spoon shrimp mixture in center. Garnish with sprigs of parsley, if you wish.
Chef
