SHRIMP VEGGIE SOUP
MAKES 6 SERVINGS.
6 oz snow peas, sliced
1 tbs cornstarch
3 tbs soy sauce
1 tsp sesame oil
3 tbs vegetable oil
1 bunch green onions sliced
3 carrots, diced
Salt and Pepper
3/4 pound mushrooms, sliced
6 oz ham, diced
4 cups chicken broth
1 pound shrimp, peeled, deveined
1 1/2 cups cooked rice
Bring a pan of water to a boil. Add peas, cook until tender. Drain, transfer peas to ice water bath. Drain, set aside. Whisk cornstarch, soy sauce, sesame oil and 1/4 cup water in a bowl, set aside. Heat vegetable oil in a pot. Add green onions, carrots and salt, stir fry 1 min. ADD mushrooms and ham, stir fry 1 min. Add broth and 2 cups water to pot, bring to a simmer. Add shrimp, cook until pink. Whisk cornstarch mixture, stir it into soup, simmer until slightly thickened. Stir in peas and rice, season with pepper. Divide among bowls, top with green onions, then SERVE...
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