13
Shrimp Cantonese
2 tablespoons peanut or vegetable oil
1 chicken breast, skinned, boned and cut into 1-inch pieces
2 cloves garlic, minced
1 lb. shrimp, cleaned
3 green onions with tops, cut into 1-inch pieces
1 can (13-3/4 oz.) chicken broth
2 tablespoons corn starch
2 tablespoons sherry
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 egg, slightly beaten
Hot cooked rice
In FARBERWARE® Electric Wok, add oil. Set heat control dial at 350°F.
When light goes out, add chicken and garlic. Stir-fry until chicken turns
white, about 1 minute. Add shrimp and green onions. Cook until shrimp
turns pink, about 2 minutes. Add chicken broth. In cup, mix together
corn starch, sherry, soy sauce, salt and sugar. Add to shrimp mixture
and cook, stirring constantly until mixture boils 1 minute. Turn heat
control to “OFF.” Stir in egg. Serve immediately over cooked rice.
Makes 4 servings.
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