Okay I admit it, I love food.

I went to lunch and had this meal and the next day tried to duplicate it.

I did and boy oh boy am I happy.

The brown sauce is a keeper. Don’t be afraid to use it on anything.

Brown sauce

21/2 cups of chicken broth

2 tablespoons rice wine

2 tablespoons low sodium soy sauce. Only use low sodium.

2 teaspoons oyster sauce

2 teaspoons brown sugar

One teaspoon garlic powder

1/2 teaspoon powdered ginger

2 tablespoons cornstarch

4 tablespoons water

1/2 teaspoon sesame oil

One dried chili pepper

2 pounds Cooked shrimp (26 to 30). Clean, peel devein and the tails off.

One sliced large onion

2 cloves minced garlic

8 chopped scallions. Separate the green from the white.

2 inches of fresh ginger , cut into julienne very thin sticks.

2 thin cut carrots

2 cups of sugar snap peas with the strings pulled off.

6 sliced baby bok choy bunches.

2 cloves minced garlic

One small can of sliced water chestnuts, drained.

Heat the chicken broth to a simmer.

Add the rice wine, soy sauce, oyster sauce, brown sugar, garlic powder, ginger powder and keep on simmering.

Mix the cornstarch and water

Add to the broth mixture on low heat and stir to mix well.

If too thick add more chicken broth.

Add the sesame oil.

Set everything aside.

Add 2 tablespoons oil

Add the pepper to the oil

Add the onions, scallion whites, minced garlic and ginger. sticks

Cook for one minute

Add the shrimp and cook threw. The tales will curl up.

Put into a plate

Add two more tablespoon of oil

Add the thin cut carrots and garlic

Stir on high heat

Add the snow peas, water chestnuts, bok choy and scallions.

Season to taste with salt.

Cook one minute

Place the vegetables on a platter.

Heat the brown sauce till it is bubbling hot.

Stir constantly

Add the shrimp

Mix well.

Place in the same platter with the vegetables

Serve with rice or udon noodles.

I love this.

Published by cmangoff

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