Ingredients:
1 lb broccoli, cut into florets with 2-inch-long stems ( 4 cups)
4 ounces bean threads ( cellophane noodles)
1 inch piece fresh ginger
8 ounces cooked and peeled small shrimp, thawed if frozen
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon salad oil
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon water
Directions:
Cook broccoli, covered, in boiling salted water for 5 minutes or until crisp-tender; drain.
Cool slightly and transfer to a large bowl. Set aside.
Add bean threads to a saucepan of boiling water, then remove pan from heat.
Cut ginger into thin strips and add to saucepan. Let stand for 2 to 3 minutes until noodles are pliable; drain.
Rinse with cool water. Drain well. Toss noodle mixture and shrimp into broccoli.
For dressing, stir together the vinegar, sugar, salad oil, sesame oil, salt, pepper, and water.
Gently toss dressing into broccoli mixture until well-coated.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.