Tofu & Shrimp / Chinese Recipe

20 Comments

Leave a Reply
  1. Save time: Using 1/2 cup each of frozen peas, carrots, corn, and 6 large frozen shrimp cut in half (or whole smaller shrimp), heat together in about a cup and a half of broth until shrimp turns pink.  Stir in salt, white pepper and cornstarch mixture. Continue to simmer. When sauce is slightly thickened, garnish with chopped scallions, and serve over rice.

  2. i want to try this, but one question though, how much is approx. 3 cups? My cup has a different size, I need something along the lines of ml. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *