04-22-2005, 01:08 PM
3 tablespoons low sodium soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon minced, peeled fresh ginger
1/4 teaspoon crushed red pepper
1 pound shrimp
1 cup coarsely chopped green onions
1 tablespoon minced, peeled fresh ginger
3 cloves minced garlic
3/4 cup sliced red bell peppers
3/4 cup sliced yellow bell peppers
2 tablespoons fresh lemon juice
1/2 teaspoon white pepper
1/4 teaspoon salt
4 cups hot, cooked rice
Combine first five ingredients in a medium bowl, add shrimp.
Cover and marinate in refrigerator for 30 minutes.
Heat oil in a large non-stick skillet over medium heat; add onions, ginger and garlic. Sauté one minute stirring constantly.
Add shrimp mixture, and sauté two minutes.
Stir in bell peppers, lemon juice, white pepper, and salt. Cook 1 1/2 minutes or until shrimp is done.
Serve over rice.
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon minced, peeled fresh ginger
1/4 teaspoon crushed red pepper
1 pound shrimp
1 cup coarsely chopped green onions
1 tablespoon minced, peeled fresh ginger
3 cloves minced garlic
3/4 cup sliced red bell peppers
3/4 cup sliced yellow bell peppers
2 tablespoons fresh lemon juice
1/2 teaspoon white pepper
1/4 teaspoon salt
4 cups hot, cooked rice
Combine first five ingredients in a medium bowl, add shrimp.
Cover and marinate in refrigerator for 30 minutes.
Heat oil in a large non-stick skillet over medium heat; add onions, ginger and garlic. Sauté one minute stirring constantly.
Add shrimp mixture, and sauté two minutes.
Stir in bell peppers, lemon juice, white pepper, and salt. Cook 1 1/2 minutes or until shrimp is done.
Serve over rice.