Ming shrimp with hot sauce

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 Garlic clove; chopped
½ cup Diced onion
1½ cup Sliced water chestnuts
½ cup Sliced mushrooms
\N \N Chopped scallions
\N \N Hot sauce (see recipe)

Marinate the shrimp in salt, pepper, egg white, & cornstarch for 30 minutes. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, 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 minutes or until everything is hot. Place on serving platter & sprinkle with chopped scallions.

Note: Flipping wok is better than stir-frying since the food is not touched in any way.

Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU Submitted By MICHELLE BRUCE On 03-24-95

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