Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 18 larges | SHRIMP,PEELED & DEVEINED |
| \N \N | SALT & PEPPER TO TASTE |
| 1 \N | EGG WHITE |
| ½ teaspoon | CORNSTARCH |
| 2 cups | OIL |
| 1 \N | CLOVE GARLIC,CHOPPED |
| ½ cup | DICED ONION |
| 1½ cup | SLICED WATER CHESTNUTS |
| ½ cup | SLICED MUSHROOMS |
| \N \N | CHOPPED SCALLIONS |
| \N \N | HOT SAUCE |
Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 min.,drain through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic & onion, letting them brown slightly. Add water chestnuts,mushrooms & shrimp. Blend in Hot Sauce & flip contents of wok for 1-2 min. or until everything is hot.
Place on serving platter & sprinkle w/ chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. (See recipe for Hot Sauce) Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU