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The results described are not typical and will vary based on a variety of factors.
Shrimp with Ginger
- 2-inch piece ginger root
- Oil, for frying
- 1 onion, diced
- 8 oz. carrots, sliced thin
- 1/2 cup frozen english peas
- 1 cup mung bean sprouts
- 1 lb. peeled jumbo shrimp
- 1 tsp chinese five-spice powder
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 4 cloves garlic
- 1 tbsp hoyson sauce
Using a sharp knife, peel the ginger and slice it into very thin
Heat about 1 inch of oil & sesame oil in a large preheated
wok. Add the garlic & ginger and stir-fry for 1 minute or until
the ginger is crispy. Remove the ginger with a draining spoon and
leave to drain on absorbent paper towels.
Drain all of the oil from the wok except for about 2
tablespoons. Add the onions and carrots to the wok and stir fry
for 5 minutes. Add the peas and bean sprouts and stir fry for 2
Add hoysin sauce.
Rinse the shrimp under cold running water and pat dry with
absorbent paper towels.
Combine the five spice, tomato paste and soy sauce. Brush the
mixture over the shrimp.
Add the shrimp to the wok and stir fry for a further 2 minutes, or
until the shrimp are completely cooked through. Transfer the
shrimp mixture to a warm serving bowl and top with the reserved
crispy ginger. Serve immediately.
Nutritional Information (per serving)
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