Shrimp Oriental Recipe
Ingredients
1/4 cup water
3 tablespoons soy sauce
1/8 teaspoon hot pepper sauce
2 tablespoons cornstarch
1 package (6 oz.) frozen pea pods, defrosted and drained
1 can (8 1/2 oz.) bamboo shoots, drained
1 1/4 large shrimp, shelled and cleaned
4 green onions, sliced
1 medium tomato, cut into eighths
Hot cooked rice, optional
Directions
Combine water, soy sauce and hot pepper sauce in 3-quart casserole.
Blend in cornstarch until smooth.
Cook at HIGH 3 to 3 1/2 minutes.
Stir once.
Stir in pea pods and bamboo shoots.
Cover with lid.
Cook at HIGH 3 to 3 1/2 minutes.
Add shrimp and green onions; stir to coat.
Cover with lid.
Cook at MEDIUM 3 1/2 to 4 1/2 minutes, or until shrimp are opaque.
Stir in tomatoes.
Let stand, covered, 5 minutes before serving.
If desired, serve over rice.
Blend in cornstarch until smooth.
Cook at HIGH 3 to 3 1/2 minutes.
Stir once.
Stir in pea pods and bamboo shoots.
Cover with lid.
Cook at HIGH 3 to 3 1/2 minutes.
Add shrimp and green onions; stir to coat.
Cover with lid.
Cook at MEDIUM 3 1/2 to 4 1/2 minutes, or until shrimp are opaque.
Stir in tomatoes.
Let stand, covered, 5 minutes before serving.
If desired, serve over rice.
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