Braised Shrimp with Vegetables the Editors of Publications International, Ltd.
Braised Shrimp with Vegetables
Makes 4 servings
|1/2||cup chicken broth|
|1||teaspoon oyster sauce|
|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|
- 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.
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