Wok-ed Shrimp – stir fry shrimp

By Herb Senft


1 gallon water, boiling
1 package Chinese noodles
1/2 tbs. Canola Oil
1/2 to one Inch of ginger root,
1/2 tsp. Mongolian Fire Oil
1 tbs. Of Soy Concentrate
2 Cloves Garlic<
1/4 or less head of red cabbage
1 habanero pepper
1/2 head broccoli
1 handful sugar peas
1 pkg. mung bean sprouts

1/2 lb. Shrimp

Cook separate in oil and one of the garlic cloves.
1/2 tsp. White pepper
1 tbs. Rice wine
1 tsp. Peanut butter

Cut Veggies into angles slices, get the oil nice and hot. Add the thinly sliced ginger. Drop in Veggies. Stir fry in this order. Shrimp and bean sprouts last. Meanwhile be cooking the noodles. Pour in cold water to stop the boiling.

Mix with the stir fry, add soy sauce to taste.

Tastes great, but feel free to make comments or suggestive additions. I like stir fry’s and am just awakening to all the potentials.

“A go-getter is someone who gets in behind you
in a revolving door and comes out ahead of you”

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