Shrimp With Tofu Stir-Fry

Ingredients

• 1/3 lb shrimp, Cleaned and deveined (leave the shell or at least tail on for best flavor)
• 1 green onion, chopped into 1-inch pieces
• 1 inch gingerroot, 6 very thin slices
• 3 tablespoons oil, for cooking
• 1/2 tablespoon sesame oil (omit if you don't have any)

(1)

• 1 teaspoon cooking wine (Rice wine, Sherry or Mirin)
• 1/4 teaspoon salt
• 1 egg white

(2)

• 1 1/2 cups chicken broth or water
• 1 1/4 teaspoons salt (use less salt if broth is used)
• 1 1/4 teaspoons sugar
• 1 dash pepper

(3)

• 2 cups firm tofu, cut into 1-inch square (one pkg)
• 1 tomato, diced
• 1/3 cup mushroom (button, straw, shitake)
• 1/3 cup green peas or snow peas
• 1/3 cup carrot, diced

(4)

• 1 1/2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. 1

   Mix ingredients in #1 and marinate the shrimp for about 5 minutes.

2. 2

   Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.

3. 3

   Use oil left in pan and sauté the ginger root and green onions until fragrant.

4. 4

   Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.

5. 5

   Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).

6. 6

   Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).