Title: Stir-Fried Shrimp W/peppers and Tomatoes
Categories: Seafood
Yield: 6 Servings

1/2 lb Shrimp
2 Green peppers
1 Or
2 Tomatoes
1 Clove garlic
2 sl Fresh ginger root
1 tb Cornstarch
1 tb Soy sauce
3 tb Water
2 -(up to)
3 tb Oil
1/2 ts Salt
1/2 c Stock

1. Shell, devein and butterfly shrimp. Dice peppers. Cut each tomato in 6
wedges. Crush garlic, mince ginger root and chop scallions.

2. Blend cornstarch, soy sauce and cold water to a paste.

3. Heat oil. Add salt, then garlic and ginger root; stir-fry a few times.
Add shrimp and stir-fry until pinkish (about 2 minutes).

4. Add green peppers; stir-fry 1 minute more.

5. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.

6. Gently stir in tomato wedges to heat through. Then stir in cornstarch
paste to thicken. Sprinkle with chopped scallions and serve at once.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.