Yield: 4 servings
|1 pounds||Large shrimp (31-35/lb.)|
|1 tablespoon||Salad oil|
|1 tablespoon||Minced fresh ginger|
|3 eaches||Garlic cloves, minced or|
|1 tablespoon||Cider vinegar|
|363 xes||Calories (15% from fat)|
|6⅛ gram||Fat (1g saturated) (6.1g)|
|1 tablespoon||Soy sauce|
|½ teaspoon||(to 1) Crushed dried hot|
|. red chiles|
|½ teaspoon||Oriental sesame oil|
|3 cups||Hot cooked rice|
|x||Sliced green onions|
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