Chinese Style: Shrimp With Baby Corn | Microwave Recipes
An old favorite which tastes great using an up-to-date cooking method.
Prep Time 20 minutes mins
Cook Time 8 minutes mins
Total Time 28 minutes mins
Course Main Courses, Seafood
Cuisine Asian, China
Servings 4
Calories 390.1 kcal
- 1½ lbs shelled large shrimp, uncooked
- 3 tbsps oil
- 1 clove garlic, ground
- 1 small piece ginger root, minced
- 4 tbsps light stock
- 4 tbsps light soy sauce
- 4 tbsps rice wine
- 2 tsps cornstarch
- 2 tbsps Chinese parsley (cilantro leaves)
- 2 oz snow peas
- 4 oz baby ears of com
- Salt
Heat a browning dish for 5 minutes on HIGH.
Shell and de-vein the shrimp if necessary. Add the oil to the dish and the shrimp.
Add the garlic and ginger and cook for 1-2 minutes on HIGH, stirring often.
Combine the stock, soy sauce, wine and cornstarch. Pour over the shrimp, and cook for 3-4 minutes on MEDIUM, stirring halfway through the cooking time.
Cut the stalks off the snow peas and add with the ears of com to the dish. Cut the com in half lengthwise if the ears are large. Cook for 1-2 minutes on MEDIUM, until the sauce thickens and clears.
If the shrimp are cooked after 3-4 minutes, remove them before adding the vegetables. Sprinkle with Chinese parsley before serving.
#TIME: Preparation takes 20 minutes, microwave cooking takes 5-8 minutes.#
Keyword Microwave Recipe, Shrimp Recipes