Mandarin Shrimp
- 3 Tbsp. oil
- 1 1/2 lb. raw, peeled shrimp
- 1 clove garlic, minced
- 8 oz. fresh mushrooms, sliced
- 1 (5 oz.) can sliced water chestnuts
- 1 chicken bouillon cube
- 1 c. water
- 1/4 tsp. ground ginger
- 2 Tbsp. cornstarch
- 1/2 c. water
- 2 tsp. soy sauce
- cooked rice (white or brown)
- sliced green onion (for garnish)
- Heat oil in a frying pan and saute shrimp about 3 minutes, until pink.
- Remove from the pan and set aside.
- Add garlic to the pan and saute a minute or two.
- Add mushrooms, sauteing 2 minutes longer.
- Add water chestnuts, bouillon cube, 1 cup water and ginger.
- Simmer 10 minutes.
- Make a paste of cornstarch and water. Add soy sauce and pour into the pan.
- Return the shrimp to the pan and heat until nicely thickened.
- Serve over rice.
- Sprinkle with green onion.
- Serves 4.
oil, shrimp, clove garlic, fresh mushrooms, water chestnuts, chicken, water, ground ginger, cornstarch, water, soy sauce, rice, green onion
Taken from www.cookbooks.com/Recipe-Details.aspx?id=857648 (may not work)