Rainbow Shrimp

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Rainbow Shrimp

As colorful as it is tasty.

Yield: Serves 4


4 ounces medium-sized peeled shrimp

1 cup green peas

1/2 cup diced carrots

1/4 cup diced bamboo shoots

1 green onion, cut 1 inch length

1 egg white, slightly beaten

2 teaspoons cornstarch, divided

1 teaspoon sherry

1/2 teaspoon salt

2 slices fresh ginger root

4 tablespoons canola oil

With knife, butterfly and devein shrimp. Combine shrimp with egg white, 1 teaspoon cornstarch, salt and sherry; refrigerate 10-15 minutes. Heat 1 teaspoon of oil, stir-fry peas, carrot and bamboo shoots, sprinkled with salt, for 1 minute. Remove from wok and set aside. Heat the remaining oil and add green onion pieces and ginger. Add shrimp and stir until shrimp turn pink. Add vegetables and thickening ingredients. Stir well.
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