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Receta Thai Shrimp And Rice
by Global Cookbook

Thai Shrimp And Rice
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Ingredientes

  •     Start thawing 6 ounce. frzn shrimp in a colander under running water.
  •     Then start a batch of rice in the microwave rice cooker.
  •     My rice recipe
  • 1 c. rice
  • 14 ounce water.
  • 1 tsp butter or possibly margarine
  • 1/2 tsp salt
  • 15 x min on high
  •     While shrimp are thawing and rice is nuking get the following ingredients
  •     ready:
  • 1 tsp corn or possibly safflower oil
  • 1/4 c. minced onion
  • 1 x rib celery slit lengthwise and cut into 3/8 inch pcs
  • 1/2 tsp minced garlic
  • 1/2 tsp chopped ginger
  • 1 x (4 ounce.) can sliced mushrooms, liquid removed
  • 1 c. Cole slaw mix cabbage
  • 1/4 c. Oyster Flavored Sauce
  • 1 tsp Crystal brand Louisiana Warm Sauce
  • 1 x or possibly 2 Tablespoons Sesame Oil (milder rather than stronger styles)
  • 1 tsp sugar
  • 2 tsp Chunky Peanut butter (A ball a little smaller than the size of a golf ball)
  •     In a small Wok...(Warm Wok, cool oil)
  •     Stir fry the following for approximately 2 min: Oil, Onion, Celery,
  •     Garlic,

Direcciones

  1. Ginger. Push those items to the side of the Wok to prevent burning and next, add in mushrooms. Stir fry 1 minute. Then add in shrimp to the center of the Wok and stir fry for 1 minute. Push everything onto the side of the Wok to prevent overcooking. Heat the Cole slaw, in the center of the Wok, turning 3-4 times.
  2. As the Cole slaw is heating, add in the Oyster sauce, Sesame oil, Louisiana warm sauce, Sugar, and Peanut butter. Mix everything well but gently. There is no need for a starch thickener. You didn't use any broth for a base.
  3. Serve over the rice which finished cooking five min ago.
  4. Makes two generous helpings.