Saucy Shrimp Over Chinese Noodle Cakes
|Chinese noodle cakes||4|
|Water||1 1⁄4 Cup (20 tbs)|
|Cornstarch||2 Tablespoon, divided|
|Soy sauce||4 Tablespoon, divided|
|Tomato catsup||1 Teaspoon|
|Raw shrimp||1⁄2 Pound, peeled and deveined|
|Vegetable oil||2 Tablespoon, divided (Medium Size)|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh ginger root||1⁄2 Teaspoon|
|Green pepper||1 , chunked|
|Onion||1 Medium, chunked|
|Celery stalks||2 , cut diagonally into thin slices|
|Tomatoes||2 , chunked|
Prepare Chinese Noodle Cakes.
Combine water, 1 tablespoon cornstarch and 3 tablespoons soy sauce with catsup; set aside.
Blend remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce in small bowl; stir in shrimp until coated.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add shrimp and stir-fry 1 minute; remove.
Heat remaining 1 tablespoon oil in same pan.
Add garlic and ginger; stir-fry until fragrant.
Add green pepper, onion and celery; stir-fry 4 minutes.
Stir in soy sauce mixture, shrimp and tomatoes.
Cook and stir until sauce boils and thickens.
Cut Chinese Noodle Cakes into squares and serve with shrimp mixture.