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Thursday, September 28, 2006

   SHRIMP STIR FRY
Serves 1 - 2
INGREDIENTS:
3/4 cup raw shrimp, shelled and deveined
1 tsp Chinese rice wine or dry sherry
pinch of salt
1 clove garlic, chopped
1/2 cup bamboo shoots, rinsed in warm water and drained
5 - 6 baby carrots, chopped in half
2 TB low-sodium chicken broth
1 tsp soy sauce
1/4 tsp sugar
2 teaspoons chili sauce
1 green onion (optional)
1 TB oil for stir-frying
PREPARATION:
Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Place in a small bowl, add the rice wine and salt, and marinate for 10 minutes.

While shrimp is marinating, prepare the vegetables.

Heat a wok or frying pan and add oil for stir-frying. When the oil is hot, add the garlic and stir-fry briefly until the flavor is released (about 15 seconds).

Add the shrimp and vegetables and stir fry for about 1 minute. Add the chicken broth, chile sauce, soy sauce, and sugar. Stir-fry for another 2 - 3 minutes. Stir in the green onion. Serve hot over brown rice.
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