Title: Sweet And Sour Rhubarb Ginger Shrimp
Categories: Mike03
Yield: 2 servings

1 lb Jumbo raw shrimp; shelled,
-deveined
(U15 sized or larger)
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Vegetable oil
1/2 c Diced onion
2 tb Grated ginger
1 tb Finely-chopped garlic
2 Whole Dried hot Thai chili
-peppers
1 c Finely-diced rhubarb stems
2 tb Cane syrup
1/2 c Chicken broth
1 tb Cornstarch; dissolved in
1 tb Cold water

Season the shrimp with salt and pepper. Place a large wok safely on a stove
and heat the vegetable oil. Add the onion and cook until lightly browned.
Add ginger, garlic, and hot Thai chili peppers, and stir to combine. Add
shrimp to the cooked onion mixture and stir-fry for 2 minutes. Add rhubarb
to the shrimp and stir to combine. Add the cane syrup and broth and cook
for 3 minutes before adding the cornstarch. Serve with basmati rice and
steamed bok choy. This recipe yields 2 to 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C16 broadcast 04-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-21-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.