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Source: Farberware Cookbooks

Shrimp Cantonese
A great shrimp recipe for your wok!
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Serves: 4
Prep Time: 8 minutes
Cook Time: 10 minutes
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2 tablespons peanut or vegetable oil
1 boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, minced
1 pound shrimp, cleaned
3 green onions, with tops, cut into 1-inch pieces
1 can (13-3/4 ounces) chicken broth
2 tablespoons cornstarch
2 tablespoons sherry
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 egg, slightly beaten
hot cooked rice




In Farberware® Electric wok, add oil. Set heat control at 350°F. When light goes out, add chicken and garlic. Stir-fry until chicken turns white, about 1 minute. Add shrimp and green onions. Cook until shrimp turns pink, about 2 minutes. Add chicken broth. In cup, mix together corn starch, sherry, soy sauce, salt and sugar. Add to shrimp mixture and cook, stirring constantly until mixture boils 1 minute. Turn heat control to "OFF." Stir in egg. Serve immediately over cooked rice.




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