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Prep Time: 14 Minutes Cook Time: 10 Minutes |
Ready In: 24 Minutes Servings: 1 |
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Ingredients:
2 tablespoons peanut or canola oil |
2 garlic cloves, minced |
1 tablespoon grated fresh ginger |
8 ounces fresh shiitake mushrooms, stemmed and sliced |
8 cups chicken broth |
1 (8-ounce) can sliced bamboo shoots, cut into slivers |
3/4 cup soy sauce |
1/2 cup seasoned rice vinegar |
1 teaspoon sesame oil |
1/2 to 1 teaspoon cracked pepper |
1 1/2 teaspoons chili paste or 1 red chile, sliced (optional) |
1 1/2 pounds large shrimp, peeled and deveined |
1 cup snow peas |
2 tablespoons cornstarch mixed with 2 tablespoons water |
1 large egg, lightly beaten |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add mushrooms; sauté 1 minute. Stir in broth, next 5 ingredients, and chili paste, if desired, and bring to a boil.
2. Stir in shrimp and snow peas, and cook 2 to 3 minutes or until shrimp turn pink. Add cornstarch mixture, and simmer 1 to 2 minutes or until slightly thickened. Remove from heat. Pour in egg, stirring slowly in one direction.
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