Shrimp and Vegetable Saute, Chinese Style (Mf)
| Yield: | 2 Servings |
| Categories: | Seafood, Skillet |
| 1 | ts | Anchovy paste |
| 1 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1/4 | c | Chicken broth |
| Dried red pepper flakes | ||
| 1 | tb | Vegetable oil |
| 1 | tb | Sesame oil |
| 1 | c | Seeded red bell peppers; cut into 1 inch squares |
| 1 | Scallion; whites thinly sliced, greens cut into rounds, kept separate | |
| 1 | lb | Deveined peeled shrimp; halved |
| 1 | Clove minced garlic | |
| 1 | c | Thawed frozen peas |
| 1/4 | c | Chiffonade of mint |
| 1/4 | c | Basil leaves |
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