Shrimp With Lobster Sauce
Ingredients
-
12
oz
raw large shrimp, shelled and deveined
-
to taste
salt and sugar
-
2
tablespoons
vegetable oil
-
1
inch
ginger, peeled and thinly sliced
-
2
cloves
garlic, thinly sliced
-
⅓
cup
chicken broth
-
½
tablespoon
Chinese cooking wine, Shaoxing wine
-
¾
cup
store-bought frozen vegetables, peas and carrots
-
3
dashes
white pepper
-
½
tablespoon
light soy sauce
-
1
tablespoon
cornstarch
-
2
tablespoons
water
-
1
egg white
lightly beaten
Instructions
- Season the shrimp with salt and sugar. Heat oil in a wok over medium heat, add ginger and garlic, and stir until aromatic.
- Add the shrimp and stir-fry until half-cooked. Pour in chicken broth and Shaoxing wine, then bring to a boil.
- Add frozen vegetables and stir to combine. Season with white pepper, soy sauce, salt, and sugar.
- Mix cornstarch with water, then pour into the boiling broth while stirring. Bring back to a boil, swirl in the beaten egg, and stir until the egg forms silken threads.
Nutrition Facts (estimated)
Servings
4
Calories
173
Total fat
8g
Total carbohydrates
9g
Total protein
15g
Sodium
654mg
Cholesterol
107mg
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