Chinese Shrimp

Name: Chinese Shrimp
Ingredients: 1/4 c. butter or oleo; 2/3 c. (5 oz. can) drained sliced water chestnuts; 1 c. sliced mushrooms (fresh or canned); 3/4 c. (6 oz. can) drained bamboo shoots; 1 Tbsp. cornstarch; 3/4 c. water; 3 c. (12 oz. pkg.) uncooked shrimp; 1 cube or tsp. chicken bouillon; 2 Tbsp. soy sauce; 1/8 tsp. ginger; 4 green onions, sliced

11 ingredients

6 steps

Ingredients

1/4 c. butter or oleo
2/3 c. (5 oz. can) drained sliced water chestnuts
1 c. sliced mushrooms (fresh or canned)
3/4 c. (6 oz. can) drained bamboo shoots
1 Tbsp. cornstarch
3/4 c. water
3 c. (12 oz. pkg.) uncooked shrimp
1 cube or tsp. chicken bouillon
2 Tbsp. soy sauce
1/8 tsp. ginger
4 green onions, sliced

Directions

1

In frypan, cook water chestnuts, bamboo shoots and mushrooms in butter 2 to 3 minutes.
2

Blend in bouillon and cornstarch, mixing well.
3

Stir in water, shrimp, soy sauce, ginger and onions. Bring to boil.
4

Cover and simmer 8 to 10 minutes until shrimp are firm and pink.
5

Serve over rice.
6

Makes 4 to 5 servings.