Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision | Last revision Both sides next revision | ||
|
recipes:stir_fry_shrimp_with_basil [2009/10/24 14:35] mcf |
recipes:stir_fry_shrimp_with_basil [2009/10/24 14:36] mcf |
||
|---|---|---|---|
| Line 13: | Line 13: | ||
| - | 1. In a wok or frying pan, heat 2 teaspoons oil over high heat till hot but not smoking. Swirl wok to coat with oil. Add shrimp and stir-fry about two minutes till just pink. Remove to a plate. | + | *1. In a wok or frying pan, heat 2 teaspoons oil over high heat till hot but not smoking. Swirl wok to coat with oil. Add shrimp and stir-fry about two minutes till just pink. Remove to a plate. |
| - | 2. Heat 1 & 1/2 tablespoons oil in the wok. Add onion and curry paste and stir over moderate heat for one to two minutes. Add pepper and stir-fry for two to three minutes. | + | *2. Heat 1 & 1/2 tablespoons oil in the wok. Add onion and curry paste and stir over moderate heat for one to two minutes. Add pepper and stir-fry for two to three minutes. |
| - | 3. Return shrimp to the wok and stir in the tomatoes. Stir fry for one minute. Stir in fish sauce and sugar and toss well. Add basil and toss till just wilted. | + | *3. Return shrimp to the wok and stir in the tomatoes. Stir fry for one minute. Stir in fish sauce and sugar and toss well. Add basil and toss till just wilted. |
| - | 4. Serve over Jasmine rice. | + | *4. Serve over Jasmine rice. |
| 6 servings | 6 servings | ||
| Per serving: 10 gm fat, 199 calories, 149 mg cholesterol, 6 gm carbohydrates, 1 gm fiber, 17 gm protein, 834 mg sodium. | Per serving: 10 gm fat, 199 calories, 149 mg cholesterol, 6 gm carbohydrates, 1 gm fiber, 17 gm protein, 834 mg sodium. | ||
| | | ||