3 13 3/4-ounce cans ready-to-serve chicken broth
1/4 cup rice wine vinegar
2 tablespoons sugar
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 pound raw shrimp, peeled and deveined
1 6-ounce package radishes (1-1/2 cups), sliced
1 1/2 cups shredded spinach leaves
2/3 cup sliced green onions (scallions)
Servings: 6
1. In a large saucepan over medium heat, bring broth to a boil. Stir in vinegar, sugar, red pepper and ginger. Add shrimp; cook until shrimp turn pink and curl, 3 to 4 minutes.
2. Turn off heat; stir in radishes, spinach and green onions. Cover and let stand 2 to 3 minutes before serving. Garnish with enoki mushrooms, if desired.
YIELD: 4 to 6 portions
Cuisine: Asian
1/4 cup rice wine vinegar
2 tablespoons sugar
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 pound raw shrimp, peeled and deveined
1 6-ounce package radishes (1-1/2 cups), sliced
1 1/2 cups shredded spinach leaves
2/3 cup sliced green onions (scallions)
Servings: 6
1. In a large saucepan over medium heat, bring broth to a boil. Stir in vinegar, sugar, red pepper and ginger. Add shrimp; cook until shrimp turn pink and curl, 3 to 4 minutes.
2. Turn off heat; stir in radishes, spinach and green onions. Cover and let stand 2 to 3 minutes before serving. Garnish with enoki mushrooms, if desired.
YIELD: 4 to 6 portions
Cuisine: Asian
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