Ginger Shrimp

_________________________________________________

                            FOOD FUNNY
_________________________________________________

Thanks to Rosemary Zwick (once again) for this one:

The difference between a fisherman and a lazy schoolboy is
that one baits his hook, while the other hates his book.

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

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 10 to 15 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.
Received on Thu Mar 10 07:25:46 2011