Yield: 6 servings
|18 larges||Shrimp, peeled & deveined|
|\N \N||Salt & pepper; to taste|
|1 \N||Egg white|
|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