Oriental Shrimp With Ginger
|Frozen shelled shrimp||7 Ounce (1 Package)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Green onion tops||1⁄4 Cup (4 tbs), sliced|
|Soy sauce||2 Tablespoon|
|Ground ginger||1⁄8 Teaspoon|
|Frozen pea pods||6 Ounce (1 Package)|
|Water chestnuts||1⁄2 Cup (8 tbs), sliced|
|Tomato||1 Small, cut into wedges|
|Hot cooked rice||1 Cup (16 tbs)|
In a 1 1/2-quart casserole micro-cook frozen shrimp in 1/2 cup water, covered, till shrimp are done, 3 1/2 to 4 minutes, stirring twice.
Drain; set aside.
In same casserole stir chicken broth into cornstarch; stir in onion, soy sauce, and ginger.
Micro-cook, uncovered, till thickened and bubbly, about 3 minutes, stirring after each minute.
Rinse pea pods in strainer under hottest tap water.
Add pea pods to sauce with water chestnuts, shrimp, and tomato.
Micro-cook, covered, till hot, about 2 minutes.
Serve over rice.