Szechwan Oriental Shrimp
- 30 Shrimp, cooked
- 1 1/2 tb Cornstarch
- 1 1/2 tb Water
- 1/2 c Salsa, mild, med, or hot
- 1/4 c Honey
- 2 tb Soy sauce
- 2 tb Dijon mustard
- 2 tb Chunky peanut butter
- 1/2 ts Ground ginger
- 1 cn Baby corn, drained
- 4 1/2 oz Shiitake mushrooms
- 1 c Pea pods, snow pea pods
1) Dissolve cornstarch in water, set aside
2) Combine salsa, honey, soy, mustard, peanut butter and ginger in a
saucepan. Bring mixture to a slow boil, stirring to blend.
3) Add the dissolved cornstarch; stir and cook until mixture thickens.
Gently stir in the cobbettes, mushrooms and snow pea pods. Add shrimp; heat
2 minutes.
4) Serve over rice
Serving Ideas : Serve over rice
Recipe by: =20
Posted to Digest eat-lf.v097.n057 by irene@1starnet.com on Feb 28, 1997.
2) Combine salsa, honey, soy, mustard, peanut butter and ginger in a
saucepan. Bring mixture to a slow boil, stirring to blend.
3) Add the dissolved cornstarch; stir and cook until mixture thickens.
Gently stir in the cobbettes, mushrooms and snow pea pods. Add shrimp; heat
2 minutes.
4) Serve over rice
Serving Ideas : Serve over rice
Recipe by: =20
Posted to Digest eat-lf.v097.n057 by irene@1starnet.com on Feb 28, 1997.
