Yuan invited Warren and I over for lunch a few days ago and one of the outstanding dishes she served us was Mango Shrimp, one of her own creations. I was surprised by how well the ingredients complemented one another. Yuan was generous enough to share the recipe, which I had the pleasure of cooking (and eating!) today for lunch. It was delicious served over brown rice.
Yuan's Mango Shrimp
(Serves 2 - 3)
2 tablespoons cooking oil, such as canola or olive oil
1 pound shrimp, shelled and deveined
1 ripe mango, peeled and cut into 1-inch pieces
2 teaspoons powdered kudzu, arrowroot, cornstarch, or other thickener
2 tablespoons sake or other rice or white wine
1 - 2 green onions, sliced into 1/4-inch pieces
- Heat the oil in a wok or skillet over a medium-high heat. Add the shrimp and stir-fry for 3 to 5 minutes, until they are almost pink all the way through.
- Add the mango pieces to warm.
- In a small cup or bowl, mix the sake and the thickener, then add the mixture to the stir-fry. Stir well.
- Garnish with green onions before serving.
Anyone suffering from weakness, impotence, lower back pain, or stiff joints, or who is feeling dehydrated or wants to improve their complexion.
According to Traditional Chinese Medicine
Shrimp enriches the Blood and strengthens the qi and Kidney yang. Mangoes promote the production of Body Fluids and moisten Dryness.