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3/4 lb |
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large shrimp, unshelled |
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2 Tbs |
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cornstarch |
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1 tsp |
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salt |
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1/2 Tbs |
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freshly ground pepper |
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1 Tbs |
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canola oil |
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1 Tbs |
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fresh ginger, chopped |
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5 |
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garlic cloves, crushed |
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6 |
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scallions, thinly sliced |
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1 |
Place shrimp in a bowl of water to soak while you prepare the other ingredients. |
2 |
Mix the cornstarch, salt and pepper together in a medium bowl. Remove shrimp from water, pat dry with a paper towel and add to the cornstarch mixture. Toss well, making sure all of the shrimp are covered with the mixture. |
3 |
Heat the oil in a wok or skillet on high heat. When the oil is smoking, add the ginger, garlic and scallions. Stir-fry about 30 seconds. Add the shrimp and stir-fry 4 to 5 minutes, until shrimp are pink. |
4 |
Serve shrimp over rice. |
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Servings: 2 |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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