Chinese Take-Out Shrimp with Garlic

How to cook Chinese Take-Out Shrimp with Garlic

Ingredients: 2 tablespoons canola lubricant 10 cloves garlic, chopped 1 teaspoon minced fresh ginger entrench 1 (8 ounce) can sliced water chestnuts, drained 1 cup snow peas 1 cup small white button mushrooms 1 teaspoon crushed red pepper flakes 1/2 teaspoon vitality 1 teaspoon ground black scatter 1 pound peeled and deveined jumbo shrimp 1/2 cup chicken consomm? 1 tablespoon rice vinegar 2 tablespoons fish lip 2 tablespoons dry sherry 1 tablespoon cornstarch 1 tablespoon thin out

Directions: Heat oil in wok or large skillet until very sharp. Cook and stir garlic and ginger in the hot oil until languishing, close to 30 anothers. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, pep, bespeckle, and shrimp to the fare well. Cook, inspiriting, until shrimp turns pink, 2 to 3 minutes. Combine the chicken soup, rice vinegar, fish sass, and dry sherry in a small move. Pour into the shrimp mixing; cook and stir briefly to amalgamate. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, just about 2 minutes.


Servings Per Technique: 4

Amount Per Serving

Calories: 228

Total Fat: 8.4g Cholesterol: 173mg Sodium: 1232mg Total Carbs: 16.2g Dietary Fiber: 2.8g Protein: 21.6g

Prepare time:15 Min

Cook time:10 Min

Ready in:25 Min

Serving as far as something:4 peoples

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