Stir-fried shrimp w/peppers and tomatoes

6 Servings

Ingredients

Quantity Ingredient
½ pounds Shrimp
2 Green peppers
1 Or
2 Tomatoes
1 Clove garlic
2 slices Fresh ginger root
1 tablespoon Cornstarch
1 tablespoon Soy sauce
3 tablespoons Water (up to)
3 tablespoons Oil
½ teaspoon Salt
½ cup Stock

Directions

1. Shell, devein and butterfly shrimp. Dice peppers. Cut each tomato in 6 wedges. Crush garlic, mince ginger root and chop scallions.

2. Blend cornstarch, soy sauce and cold water to a paste.

3. Heat oil. Add salt, then garlic and ginger root; stir-fry a few times.

Add shrimp and stir-fry until pinkish (about 2 minutes).

4. Add green peppers; stir-fry 1 minute more.

5. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat.

6. Gently stir in tomato wedges to heat through. Then stir in cornstarch paste to thicken. Sprinkle with chopped scallions and serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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