Recipe - Stir-Fried Shrimp Wpeppers And Tomatoes

One half pound Shrimp
2 Green peppers
1 Or
2 Tomatoes
1 Clove garlic
2 sl Fresh ginger root
1 tablespoon Cornstarch
1 tablespoon Soy sauce
3 tablespoon Water
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
One half cup Stock

1. Shell, devein and butterfly shrimp. Dice peppers. Cut each tomato in 6
wedges. Crush garlic, mince ginger root and chop scallions.

2. Blend cornstarch, soy sauce and cold water to a paste.

3. Heat oil. Add salt, then garlic and ginger root; stirfry a few times.
Add shrimp and stirfry until pinkish (about 2 minutes).

4. Add green peppers; stirfry 1 minute more.

5. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.

6. Gently stir in tomato wedges to heat through. Then stir in cornstarch
paste to thicken. Sprinkle with chopped scallions and serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.