SHRIMP STIR-FRY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.
- Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
- Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.
- Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.
MO'S SPICY STIR-FRY SOUP
Make and share this Mo's Spicy Stir-fry Soup recipe from Food.com.
Provided by Elmo5922
Categories Chinese
Time 30m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, heat olive oil over medium heat.
- Stir in ginger and garlic and cook 3 minutes, until tender.
- Stir together 1 cup broth with cornstarch.
- Add mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper, remaining broth and cornstarch mixture to the pot.
- Bring to a boil and cook until thickened.
- Stir in frozen mixed vegetables, shrimp, and cilantro.
- Simmer until shrimp is opaque, about 10 minutes.
- Stir in spinach until just wilted, 2 minutes.
- Serve at once.
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