Tofu with Shrimp
By Ching-Mi Sun
Serves 4, as a side course
Ingredients:
1 box of soft tofu, drained and cut into ½ inch cubes
½ lb of shelled and deveined medium shrimp
¾ teaspoon salt
½ teaspoon cooking wine
1 cup of frozen baby green peas
1 cup of low sodium chicken stock
1 slice of ginger
1 stalk of scallion, cut into ½ inch pieces
1 teaspoon corn starch, mixed with 2 teaspoons water to make a paste
2 tablespoons of extra light olive oil or canola oil
Angio Foods Used
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Ginger
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Tofu
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Olive oil
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Shrimp and Prawn
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Peas
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Scallions
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