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Shrimp & Vegetable Salad
by anonymous, Dec 6, 2006
A great salad
Preparation Time: about 20 minutes
Cook Time: about 5 minutes
Total Time: about 25 minutes
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Yield: 1 bowl
Servings: 4
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1/2 pound boccoli
2 tablespoons salad oil
3/4 teaspoon minced fresh ginger
1/2 pound mushroom, thinly sliced
1/2 pound chinese pea pods
1/3 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon oyster sauce (optional)
1 can 4 1/2 oz. small shrimp, drained
1/2 cup mayonaise (optional)
Salad greens, such as butter lettuce leaves, endive spears, and dandelion greens
1/4 cup salted roasted cashews or almonds
1 jar (2 oz.) sliced pimentos, drained
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cut off and discard tough ends of broccoli stalks
Cut flowerets off broccoli stalks, then cut flowerets into 1/4-inch-thick slices
peel stalks and ctu crosswise into 1/8-inch-thick slices set aside
Place a wok over high heat
When wok is hot, add oil
When oil begins to heat, add garlic and ginger and stir-fry for 1 minute
Add broccoli, mushrooms, and fresh pea pods
Stir-fry just until broccoli and pea pods are tender-crisp to bite (3 to 4 minutes; if using frozen pea pods, add for last 30 seconds)
Pour into a bowl
In a cup, stir together broth, soy, sugar, and, i desired, oyster sauce
Pour over vegetables, then stir shrimp
Let cool, then cover and refrigerate for at least 4 hours
Drain vegetable mixture, discarding liquid
If desired, stir in mayonaise
Spoon over greens, sprinkle with cashews, and garnish with pimentos
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