Subject: Ginger Shrimp
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 02 2003 - 02:51:13 EDT
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FOOD FUNNY
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Here's one that my very own father sent me:
When a man volunteers to do the BBQ the following chain of events are
put into motion:
1) The woman goes to the store.
2) The woman fixes the salad, vegetables, and dessert.
3) The woman prepares the meat for cooking, places it on a tray along
with the necessary cooking utensils, and takes it to the man, who is
lounging beside the grill, beer in hand.
4) The man places the meat on the grill.
5) The woman goes inside to set the table and check the vegetables.
6) The woman comes out to tell the man that the m! eat is burning.
7) The man takes the meat off the grill and hands it to the woman.
8) The woman prepares the plates and brings them to the table.
9) After eating, the woman clears the table and does the dishes.
10) Everyone praises man and thanks him for his cooking efforts.
11) The man asks the woman how she enjoyed "her night off."
And, upon seeing her annoyed reaction, concludes that there's just no
pleasing some women.
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TODAY'S RECIPE
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Here is an Asian-style dish that is so quick and easy that you'll want
to keep the recipe handy for future reference.
Ginger Shrimp
1-1 1/2 lbs (450-675 g) raw shrimp, peeled and deveined
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) grated or finely chopped fresh ginger
1 Tbs (15 ml) sesame oil
1/2 tsp (2 ml) red pepper flakes, or to taste
2 tsp (10 ml) cornstarch (cornflour)
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) rice vinegar
1 tsp (5 ml) sugar
4-6 scallions (spring onions), chopped
1 cup (250 ml) snow peas (mange-touts)
Cooked white rice
Combine the shrimp, garlic, soy sauce, ginger, sesame oil, and red
pepper flakes in a bowl and toss to coat the shrimp. Let stand at
room temperature for 15 to 30 minutes. In a separate bowl, stir
together the cornstarch, chicken stock, vinegar, and sugar. Heat a
large skillet or wok over high heat and saute the shrimp mixture,
scallions, and snow peas until the shrimp turn pink and are almost
cooked through, about 3 minutes. Stir in the cornstarch mixture and
cook, stirring constantly, until the sauce has thickened, about 1
minute. Serve with rice. Serves 4 to 6.
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