Dry-fried shrimp with ginger
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Peanut oil |
| 2 | pounds | Cleaned, unshelled shrimp |
| 2 | tablespoons | Minced garlic |
| 1 | teaspoon | Minced fresh ginger root |
| 4 | tablespoons | Coarsely chopped scallions |
| 2 | tablespoons | Chinese rice wine, or: Dry sherry |
| 2 | tablespoons | Light soy sauce |
| ½ | teaspoon | Dark soy sauce |
| 1 | pinch | Salt |
| ¼ | cup | Chicken broth |
Directions
HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink. Add the remaining ingredients. Continue stirring until the shrimp are cooked (about 3 minutes).
KEN HOM PRODIGY GUEST CHEFS COOKBOOK