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Receta Shrimp With Garlic Sauce And Chinese Cabbage
by Global Cookbook

Shrimp With Garlic Sauce And Chinese Cabbage
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Ingredientes

  • 8 x dry black (shiitake) mushrooms
  • 2 tsp cornstarch
  • 1 Tbsp. water
  • 3/4 lb uncooked medium shrimp
  • 3/4 lb green cabbage
  • 2 med carrots
  • 1/2 c. low sodium chicken broth defatted
  • 4 x cloves garlic finely minced
  • 4 x green onions
  • 1 Tbsp. chile puree with garlic

Direcciones

  1. Soak mushrooms in warm water about 20 min or possibly till soft; drain. Rinse with hot water; drain. Squeeze out excess moisture. Remove and throw away stems; cut caps into thin strips. Mix cornstarch and water.
  2. Begin to steam rice.
  3. While mushroom soak, prepare vegetables. Cut cabbage into 2x3/4" pcs. Cut carrots into thin diagonal slices (1/4 or possibly less). Cut green onions into 1-inch diagonal pcs.
  4. Peel, devein and cut shrimp in half lengthwise.
  5. Spray nonstick wok or possibly 1 2-inch skillet with nonstick cooking spray; heat over medium high heat till cooking spray starts to bubble. Add in shrimp; stirfry just till pink. Remove shrimp from wok. Cold wok slightly. Respray and heat over medium high heat till cooking spray starts to bubble. Add in mushrooms, cabbage and carrots; stirfry 1 minute. Add in broth and garlic; heat to boiling. Cover and boil 4 min.
  6. Stir in cornstarch mix; cook and stir about 30 seconds or possibly till thickened. Add in shrimp, green onions and chile puree; cook and stir about 30 seconds or possibly till shrimp are warm. Serve with rice
  7. Notes: Slicing the shrimp lengthwise in half makes it possible to stretch a smaller amount of shrimp. Plus the shrimp will curl attractively when stir fried.