Braised Shrimp with Vegetables
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Braised Shrimp with Vegetables
YIELD Makes 4 servings
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INGREDIENTS
| 1 | teaspoon cornstarch |
| 1/2 | cup chicken broth |
| 1 | teaspoon oyster sauce |
| 1/4 | teaspoon sugar |
| 1/2 | teaspoon minced fresh ginger |
| 1/8 | teaspoon black pepper |
| 1 | tablespoon vegetable oil |
| 1 | pound large shrimp, peeled and deveined |
| 8 | ounces fresh broccoli, coarsely chopped |
| 2 | cans (4 ounces each) whole button mushrooms, drained |
| 1 | can (8 ounces) sliced bamboo shoots, drained |
PREPARATION:
- Combine cornstarch, broth, oyster sauce, sugar, ginger and pepper in small bowl; mix well. Set aside.
- Heat oil in wok or large skillet over high heat. Add shrimp; stir-fry until shrimp turn pink, about 3 minutes.
- Add broccoli to wok; stir-fry 1 minute. Add mushrooms and bamboo shoots; stir-fry 1 minute.
- Stir cornstarch mixture; add to wok. Cook and stir 2 minutes or until sauce boils and thickens.
This recipe appears in:
Chinese
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