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Stir-Frying Shrimp And Vegetables
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1/2 cup | chicken broth |
1 tablespoon | soy sauce |
1 tablespoon | light brown sugar |
1 1/2 teaspoon | cornstarch |
1 tablespoon | peanut oil |
1 piece (1-inch) | fresh ginger-root, pared and finely chopped |
1 clove | garlic, finely chopped |
1 small | onion, chopped, (1/4 cup) |
2 cups | broccoli flowerets, (1/2 bunch) |
1/4 cup | sliced mushrooms |
1 tablespoon | brandy |
1 pound medium-size | shrimp, shelled and deveined |
1. Stir together broth, soy sauce, brown sugar and cornstarch in 1-cup glass measure, reserve.
2. Heat oil in wok or heavy, large skillet. Add gingerroot and garlic and stir-fry over low heat, stirring occasionally until lightly browned, about 3 to 4 minutes. Remove browned bits with slotted spoon and discard. Add onion and stir-fry over low heat until softened, about 3 minutes.
3. Restir cornstarch mixture, add to onion. Cook, stirring constantly, until slightly thickened about 4 minutes. Increase heat to medium-high.
4. Stir in broccoli and mushrooms, cook for 1 to 2 minutes or until broccoli is crisp-tender. Add brandy. Simmer, covered, for 1 minutes. Add shrimp, stirring constantly, sauté for 4 to 5 minutes or just until shrimp is pink and firm.
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