Saturday, March 19, 2005

Cantonese Shrimp & Vegetables - 2005 New Recipe # 5

My lunch of leftovers today was so scrumptious that I felt guilty not sharing the recipe with you. I made this dish last Sunday, with both health and taste in mind. And I had a yen to try something creative and new. It exceeded our expectations and imaginations for distinctive yet subtle taste and heartiness. You would pay a pretty penny for this meal in a fancy restaurant, as my Grandmother would say.

Cantonese Shrimp and Vegetables
1 lb medium cooked shrimp (45 - 55 shrimp)
1 lb, broccoli florets
6 medium carrots, thinly sliced
1 can, sliced water chestnuts
1 tbspn, crushed garlic
2 tspns, minced fresh ginger
1 tspn, garlic salt
1 tbspn each of soy sauce, water, cornstarch
1 cup, chicken broth
2 tbspns, canola oil
In a small bowl, combine water, soy sauce, cornstarch and broth. Set aside.
Assemble all ingredients.
Place the wok over high heat, and add oil
Whe oil is hot, stir in garlic, ginger and garlic salt.
Add broccoli, shrimp and water chestnuts. Stir-fry for 3 minutes.
Add liquid. Stir until sauce thickens.
Serve over steamed white rice.
(I wrapped leftovers in a flour tortilla with a splash of spicy ranch dressing.)

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