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Ingredients:
8 ounces prawns, peeled and deveined 1/4 cup julienne carrots 1/4 cup julienne celery 1/4 cup green onions, diagonally sliced 3 cloves garlic, minced 1 tablespoon olive oil
1/4 cup water 2 tablespoons honey 2 teaspoons cornstarch 1/2 teaspoon salt 1/8 teaspoon crushed dried red chiles 1/8 teaspoon rosemary warm cooked linguine pasta
Directions: In medium skillet, stir-fry prawns, carrot, celery, green onion and garlic in oil about 3 minutes or until shrimp start to turn pink. Combine remaining ingredients except pasta; mix
well. Add to vegetable mixture; stir-fry about 1 minute or until sauce thickens. Serve over linguine.
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