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Braised Shrimp with Vegetables (China)
1 pound fresh, uncooked large shrimp
8 ounces fresh broccoli
2 (4 ounce) cans whole button mushrooms
1 (8 ounce) can whole or sliced bamboo shoots
1 tablespoon vegetable oil
1/2 cup chicken stock or broth
1 teaspoon cornstarch
1 teaspoon oyster sauce
1/4 teaspoon granulated sugar
1/2 teaspoon grated, pared fresh ginger root
1/8 teaspoon pepper
Remove shells and back veins from shrimp.
Cut broccoli into pieces.
Cut whole bamboo shoots into thin slices.
Heat oil in wok over high heat. Stir fry shrimp in oil until tender, about 3 minutes.
Add broccoli to shrimp. Stir fry 1 minute.
Add mushrooms and bamboo shoots. Stir fry 1 minute longer.
Combine remaining ingredients. Pour mixture over shrimp-vegetable mixture. Cook and stir until liquid boils.
Cook and stir 1 minute longer.
Makes 4 servings.
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