YIELD Makes 4 main-dish servings
|1||pound cooked peeled small shrimp|
|1/2||head bok choy or iceberg lettuce, finely shredded|
|1/2||pound bean sprouts|
|1||cup shredded carrot|
|3||ribs celery, thinly sliced|
|3||green onions, chopped|
|1||tablespoon minced fresh ginger|
|1/2||cup vegetable oil|
|1/4||cup lemon juice|
|2||tablespoons soy sauce|
|Green onion (optional)|
- Combine shrimp, bok choy, bean sprouts, carrot, celery, onions and ginger in large bowl. Blend oil, lemon juice, soy sauce and honey in small bowl; pour over shrimp mixture. Toss to coat. Spoon shrimp mixture onto individual salad plates; garnish with green onion.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||3 g|
|Total Fat||14 g|
|Calories from Fat||36 %|
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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