Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Large shrimp (31-35/lb.) |
| 1 tablespoon | Salad oil |
| 1 tablespoon | Minced fresh ginger |
| 3 eaches | Garlic cloves, minced or |
| \N \N | . pressed |
| 3 tablespoons | Catsup |
| 1 tablespoon | Cider vinegar |
| 363 xes | Calories (15% from fat) |
| 23 grams | Protein |
| 6⅛ gram | Fat (1g saturated) (6.1g) |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Sugar |
| ½ teaspoon | (to 1) Crushed dried hot |
| \N \N | . red chiles |
| ½ teaspoon | Oriental sesame oil |
| 3 cups | Hot cooked rice |
| \N x | Sliced green onions |
| 52 grams | Carbohydrate |
| 530 milligrams | Sodium |
| 140 milligrams | Cholesterol |
PER SERVING
Peel shrimp, leaving last section of shell on tail; devein and rinse.
Place a wok or 10- to 12-inch frying pan over high heat. Add salad oil; when oil is hot, add shrimp. Stir-fry until shrimp are pink and opaque in center (cut to test), about 3 minutes.
With a slotted spoon, lift out shrimp, drain briefly, and set aside.
To pan, add ginger and garlic; stir-fry until garlic is tinged with gold, about 30 seconds. Add catsup, vinegar, soy sauce, sugar, and chilies to taste; stir until boiling. Add shrimp, any accumulated juices, and sesame oil; mix well. Mound rice on a platter; top with shrimp mixture and onions. Serves 4.
From: SUNSET magazine, 5/94 (yep--1994) typing (and typos) -- iris grayson Submitted By IRIS GRAYSON On 05-16-95