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