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1 1 lb. can pitted dark sweet cherries
6 Tablespoons cider vinegar
3 Tablespoons soy sauce
1 teaspoon salt
2 Tablespoons preserved ginger -- minced
6 scallions -- cut into 1/2-inch lengths, with as
much green as possible
1 can water chestnuts -- (6 oz.) drained and sliced
1 can bamboo shoots -- (8 oz.) drained
4 Tablespoons oil
1 1/2 lbs. fresh shrimp -- shelled and deveined
Reserved cherries
2 Tablespoons cornstarch -- mixed with a little cold water

Drain the cherry liquid into a mixing bowl. (Reserve the cherries for later use.)
Add the remaining four ingredients to the cherry liquid, mixing well.

Prepare the vegetables.

In a wok or large saucepan, heat the oil, add the shrimp, and cook them, stirring, until they are just barely pink.

Add the liquid mixture, bringing it rapidly to a boil. Then add the
vegetables and the cherries, bringing hem to a boil.

Add the cornstarch and bring the dish quickly to the boil, stirring
constantly until the sauce is thickened and smooth. Serve the
dish at once.

Per Serving (excluding unknown items): 241 Calories; 11g Fat (44.0%
calories from fat); 24g Protein; 7g Carbohydrate; 1g Dietary Fiber; 176mg
Cholesterol; 1041mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 2 Fat; 0 Other Carbohydrates.
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