Basic stir-fried shrimp

Yield: 2 servings

Measure Ingredient
¾ pounds Medium Shrimp; peeled and deveined
\N \N Kosher Salt
¼ cup Dry Sherry; or Chinese Rice Wine
2 teaspoons Ginger; minced
\N \N Cornstarch
½ cup Unsalted Chicken Stock
2 tablespoons Oil
\N \N Salt
\N \N White Pepper
3 cups Vegetables; diced or sliced Snow Peas, Sugar Snap Peas, Water Chestnuts, Celery or Bok Choy, Red or Green Peppers, blanched Broccoli Florets, Bamboo Shoots

Sprinkle the shrimp with 1 ts Kosher salt, toss to distribute the salt evenly and let stand 1 minute. Rinse and drain. Repeat. Drain shrimp well and transfer to a small bowl. Add sherry or wine, 1 ts ginger and 1 tb cornstarch. Stir to combine and let stand 15 minutes.

Dissolve ¾ ts cornstarch in the chicken stock and set aside.

Drain the shrimp and discard the marinade. Place a wok or a skillet over high heat and add 1 tb oil, the remaining ginger and a pinch of salt and pepper. When the ginger sizzles, add the drained shrimp and stir-fry just until they begin to stiffen and turn opaque. Remove.

Add the remaining oil to the pan, add the vegetables and stir fry until heated through. Stir the stock mixture to dissolve the cornstarch and add it to the pan. Cook until the sauce is thick and glossy. Serve immediately.

Note: This dish can be varied almost endlessly, according to the vegetables available. But not all the choices given here should be combined. One to 3 vegetables, carefully chosen for their compatibility with the shrimp and one another make a better dish than a jumble of colors and flavors. Favorite combinations include snow peas and water chestnuts, or red pepper, celery and bamboo shoots.

Per Serving: Calories: 350, Protein: 30 g, Carbohydrate: 13 g, Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 207 mg, Sodium: 357 mg, Fiber: 2 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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