REVIEWED RECIPES |
More popular recipes... |
FEATURED |
SPECIAL RECIPES |
More featured recipes... |
POLYNESIAN SHRIMP | |
12 oz. shrimp 1 1/2 c. carrots, sliced 1/2 inch lengthwise 2/3 c. cold water 1 tbsp. cornstarch 1/2 of a 6 oz. can frozen pineapple juice concentrate 2 tbsp soy sauce 1 tsp. instant chicken bouillon granules 1 tbsp. cooking oil 2 tsp. grated ginger root 1 clove garlic, minced 1 (6 oz.) pkg. frozen pea pods 1/4 c green onion, sliced 1/2 inch lengths 2 c. hot cooked rice In saucepan cook carrots in small amount of boiling salted water 5 to 7 minutes or until tender: drain well. Blend 2/3 cup cold water into cornstarch; stir in pineapple juice, soy sauce, and chicken bouillon granules; set aside. Preheat wok or large skillet over high heat, add oil. Stir fry ginger root and garlic in hot oil for 30 seconds. Add carrots, pea pods, and green onion, stir fry 1 minutes. Remove the vegetables. Stir fry the shrimp in hot oil 7 to 8 minutes. Push shrimp away from center or wok or skillet. Add sauce. Cook and stir until thickened and bubbly. Stir in vegetables, cover and cook 1 minutes. Serve shrimp mixture at once with hot cooked rice. Makes 4 servings. |
Add review Share |
SPREAD THE LOVE - SHARE THIS RECIPE | |||
Print recipe: | Printer-friendly version | ||
Link to recipe: | Copy | ||
Email recipe to: |
RECIPE PULSE |
TRENDING NOW |