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Post by mandie68 on Dec 14, 2011 10:36:41 GMT -5
1 Tablespoon vegetable oil 1-1/2 lbs shrimp, peeled and deveined 2 Tablespoons grated fresh ginger 1 cup chopped green onions (about 5) 1-1/2 cups chicken broth 2 Tablespoons cold water 1 Tablespoon cornstarch
Heat 1-1/2 teaspoons of oil in a large nonstick skillet and saute the shrimp until they turn a light pink, about 4 minutes. Remove the shrimp and set aside.
Heat the remaining oil over medium-low heat, add the ginger and onions, and saute until onions are tender. Add the chicken broth and bring to a boil.
Mix together the water and cornstarch and stir the mixture into the skillet; the sauce will thicken in about 1 minutes. Return the shrimp to the skillet and bring the sauce to a boil.
Serve over your favorite rice.
Serves 4
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