Shrimp With Almonds Recipe
This Shrimp With Almonds recipe is by a long shot my most preferred recipe. Shrimp With Almonds gets its taste from Fish. Pamper everyone with Shrimp With Almonds as Side Dish. You don't need to think more. Just prepare this Shrimp With Almonds now!
Ingredients
1/2 pound raw shrimp
1 teaspoon cornstarch
4 large stalks bok choy
2 tablespoons cornstarch
3 tablespoons soy sauce
1 package (6 ounces) frozen pea pods
2 tablespoons vegetable oil
1/2 cup blanched almonds
1/8 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
1 teaspoon finely chopped garlic
4 ounces mushrooms, sliced (about 1 1/2 cups)
1 can (8 1/2 ounces) sliced bamboo shoots, drained
1/2 cup chicken broth
Directions
Peel shrimp.
Make shallow cut lengthwise down back of each shrimp; wash out sand vein.
Cut shrimp lengthwise into halves; cut each half crosswise into halves.
Toss shrimp and 1 teaspoon cornstarch.
Cover and refrigerate about 30 minutes.
Separate bok choy leaves from stems.
Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices.
Do not combine leaves and stems.) Mix 2 tablespoons cornstarch and the soy sauce.
Rinse pea pods under running cold water to separate; drain.
Heat 2 tablespoons oil in 12-inch skillet or wok over high heat until hot.
Add almonds; cook and stir until golden brown, about 1 minute.
Remove almonds from skillet with slotted spoon; drain on paper towels.
Sprinkle with salt.
Add 2 tablespoons oil to skillet.
Add shrimp, gingerroot and garlic; cook and stir until shrimp are pink.
Remove shrimp with slotted spoon; reserve.
Add bok choy stems to skillet; cook and stir 2 minutes.
Add bok choy leaves, mushrooms and bamboo shoots; cook and stir 1 minute.
Stir in chicken broth; heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
Stir in shrimp and pea pods; heat just until shrimp are hot.
Sprinkle with almonds.
Make shallow cut lengthwise down back of each shrimp; wash out sand vein.
Cut shrimp lengthwise into halves; cut each half crosswise into halves.
Toss shrimp and 1 teaspoon cornstarch.
Cover and refrigerate about 30 minutes.
Separate bok choy leaves from stems.
Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices.
Do not combine leaves and stems.) Mix 2 tablespoons cornstarch and the soy sauce.
Rinse pea pods under running cold water to separate; drain.
Heat 2 tablespoons oil in 12-inch skillet or wok over high heat until hot.
Add almonds; cook and stir until golden brown, about 1 minute.
Remove almonds from skillet with slotted spoon; drain on paper towels.
Sprinkle with salt.
Add 2 tablespoons oil to skillet.
Add shrimp, gingerroot and garlic; cook and stir until shrimp are pink.
Remove shrimp with slotted spoon; reserve.
Add bok choy stems to skillet; cook and stir 2 minutes.
Add bok choy leaves, mushrooms and bamboo shoots; cook and stir 1 minute.
Stir in chicken broth; heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
Stir in shrimp and pea pods; heat just until shrimp are hot.
Sprinkle with almonds.
