Yield: 1 Servings
|450 grams||Medium-sized fresh shrimp|
|2 litres||Vegetable oil|
|50 millilitres||Vegetable oil|
|1 \N||Tbls fermented black beans; washed (to remove sa|
|1 \N||Tbls minced fresh garlic|
|1 teaspoon||Minced fresh ginger|
|2 cups||Bell pepper (green or mixed colors) cut in|
|2 cups||Yellow or white onions; cut into 2.5 cm squa|
|23 millilitres||Chicken broth|
|30 millilitres||Soy sauce|
|25 millilitres||White wine (we use dry sherry or Chinese r|
|1 \N||Tbls minced scallions|
|½ teaspoon||Cornstarch .br mixed with|
|1 \N||Egg white (or 1 Tbls cornstarch)|
|\N dash||Vegetable oil|
1. Shell and devein the shrimp; wash and dry them thoroughly. Mix the shrimp with the marinade and let stand for 5 minutes.
2. Heat a wok over highest heat for 2 minutes; then add ½ - ⅔ l vegetable oil. As soon as the oil is smoking hot, fry the shrimp for a few seconds -- only til they just turn white. Remove shrimp quickly from wok and let oil drain off.
3. Clean the wok; reheat it, and add 50 ml vegetable oil; when oil is smoking hot add black beans, garlic, (chili peppers also at this point for a spicy version,) ginger, and salt, mashing them all together. Stir-fry about 15 seconds. Then add bell pepper (or onion), chicken broth, and soy sauce; stir for 30 seconds. Return shrimp to wok (about ⅓ at a time so as not to cool wok too drastically); add wine and scallions; stir for 10 seconds. Add liquid cornstarch mixture, stirring until the sauce thickens and clears (about 10 seconds).
4. Remove and serve hot (with steamed rice).
Difficulty : easy. Precision : measure ingredients.
Recipe By : Carol Miller-Tutzauer riacmt@...
Posted to EAT-L Digest 29 Sep 96 Date: Mon, 30 Sep 1996 16:46:07 -0500 From: LD Goss <ldgoss@...>