Stir-Fry Shrimp Scramble
1 1/2 teaspoons vegetable oil
3 ounces frozen pea pods
2 ounces medium-large frozen shrimps
2 tablespoons green onions, chopped
1 garlic clove, minced
4 ounces water chestnuts, sliced, drained
1/4 teaspoon ground ginger
1/4 teaspoon salt
green onion fans
In 10-inch omelet pan or skillet over medium heat, cook pea pods, shrimp, onions and garlic in hot oil until pea pods can be broken apart with fork. Stir in water chestnuts. Cook, stirring occasionally, until heated through, about 5 minutes.
Beat together eggs, ginger and salt, if desired, until blended. Pour over vegetables. With pancake turner, gently lift and turn mixture until eggs are thickened and no visible liquid egg remains. Garnish with onion fan if desired. (To make green onion fans, slit the white part of the green onion lengthwise. Put in glass of cold water in the refrigerator and it will curl.)
Makes 2 Servings.
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