Shrimp stir fry with egg drop soup
There are numerous bottled stir-fry sauces sold in the Asian aisles of supermarkets, ranging from sweet to spicy. Choose the one that fits your taste.
2 cups regular or instant rice
1 lb. shrimp
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1 lb. frozen stir-fry vegetables such as
snow peas, onions and carrots
1/2 cup stir-fry sauce
4 cups chicken broth
2 eggs, slightly beaten
Bring water to boil for rice. Bring chicken broth to boil for soup. Add rice to water and cook according to package directions.
Meanwhile, thaw shrimp (if frozen) under cold dripping faucet. Peel. Thaw vegetables in microwave. Heat 2 tablespoons vegetable or sesame oil in large skillet or wok set over medium-high heat. When oil is hot, add shrimp and stir-fry about 1 to 2 minutes, or until shrimp is pink and cooked through. Remove from skillet. Add vegetables to skillet and stir-fry 1 to 2 minutes or until heated through. Return shrimp to skillet and stir in sauce until shrimp and vegetables are coated. Remove from heat and cover.
For soup, increase heat of chicken broth to a rolling boil and slowly drizzle in beaten egg. The agitation of the water will create egg noodles. Season with freshly cracked pepper. Top rice with shrimp mixture and serve with soup.
Optional add-ons: Shredded real or imitation crab for soup.