Many years ago I was part of a recipe swap….I may have mentioned it before. This recipe came to me during “Asian Week”. I love cooking ethnic food with new flavors and taste! As soon as I saw the recipe I was making I was so excited! I knew it was something Joe would enjoy too. I wasn’t sure about my girls because once I looked over the ingredients there was some “spice”! The recipe came from Sara at A Taste of Home Cooking and it did not disappoint! I will be adding this to our rotation. It was super easy…..and unbelievably good! The combo of flavors in this dish were literally mouth watering! It has just the right amount of spice….and Olivia LOVED it, but Ava did not (hey — 1 of 2 isn’t too bad) and Joe and I both agreed it was something I’d make again…and SOON!
Sara recommended using white rice with it, but I prefer fried (and my waist proves it) with any of my Chinese food that I make or take out! But I know it would be just as delicious with any kind of rice you choose! THANK YOU, SARA!!
1 large egg white
1 tablespoon cornstarch
1-1/2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1-1/2 pounds large (26 to 30 count) shrimp, shelled and deveined
6 garlic cloves, finely chopped (about 3 tablespoons)
One 1-1/2-inch piece of ginger, scraped and finely chopped (about 1 tablespoon)
1/2 teaspoon crushed red pepper flakes (optional)
¼ cup canola or vegetable oil
3 scallions, halved lengthwise, cut into 1-inch-pieces, dark green parts set aside
Steamed rice, fried rice or soba noodles
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Heat a large, heavy skillet over high heat for 3 minutes.
Eats So Sweet 
What They’re Saying….