Shrimp And Vegetables Recipe
Ingredients
| Raw Shrimp- 1 pound, shelled and deveined | ||
| Soy sauce | 3 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Ginger root | 1 Teaspoon, chopped | |
| Oil | 4 Tablespoon | |
| Onions | 1 1/2 Cup (16 tbs), thinly sliced | |
| Celery- 1 cup, cut in 2-inch pieces | ||
| Green Pepper- 1nos, cut julienne | ||
| Water chestnuts | 3/4 Cup (16 tbs), sliced | |
| Bean sprouts | 2 Cup (16 tbs), drained | |
| Cornstarch | 1 Tablespoon | |
| Chicken broth | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) In a bowl, mix together the shrimp, soy sauce, sherry, and ginger, let stand 15 minutes.
2) In a skillet het 2 tablespoon of oil and sauté the onions, celery, and green pepper for 5 minutes.
3) Remove from skillet
MAKING
4) In the same skillet heat the remaining oil and sauté the shrimps for 3 minutes.
5) In a cup, mix together cornstarch and broth.
6) Add the sautéed vegetables and stir in the water chestnuts, bean sprouts and the cornstarch mixture.
7) Simmer for 5 minutes.
8) Taste for seasoning.
SERVING
9) Serve hot with steamed rice.
1) In a bowl, mix together the shrimp, soy sauce, sherry, and ginger, let stand 15 minutes.
2) In a skillet het 2 tablespoon of oil and sauté the onions, celery, and green pepper for 5 minutes.
3) Remove from skillet
MAKING
4) In the same skillet heat the remaining oil and sauté the shrimps for 3 minutes.
5) In a cup, mix together cornstarch and broth.
6) Add the sautéed vegetables and stir in the water chestnuts, bean sprouts and the cornstarch mixture.
7) Simmer for 5 minutes.
8) Taste for seasoning.
SERVING
9) Serve hot with steamed rice.
Chef
