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Shrimp Chow Mein

Fondue.Chef's picture
Ingredients
  Raw shrimp 1 Pound, shelled, deveined, washed
  Cooking oil 1⁄4 Cup (4 tbs)
  Sliced celery 2 Cup (32 tbs)
  Green pepper 1 Small, cleaned and cut length wise into thin strips
  Canned bamboo shoots 4 Ounce, drained thinly sliced
  Canned bean sprouts 1 Pound (Drained)
  Canned button mushrooms 8 Ounce (Drained)
  Canned chicken bouillon 13 1⁄2 Ounce
  Salt 3⁄4 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Onion salt 1⁄4 Teaspoon
  Soy sauce 2 Tablespoon
  Cornstarch 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

Dry shrimp on paper toweling.
Heat oil in Chinese wok or in blazer pan of chafing dish over direct high flame.
Add shrimp; stir and fry until shrimp is cooked and turns pink.
Remove shrimp from pan; keep warm.
Add celery and pepper to hot oil.
Stir and fry until vegetables are cooked but retain some crispness.
Add remaining vegetables, bouillon, seasonings, and shrimp.
Mix and heat, stirring often.
Mix cornstarch and water until free of lumps.
Stir into hot mixture.
Simmer, stirring constantly, until slightly thickened.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party

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