Shrimp with ginger sauce

Yield: 6 Servings

Measure Ingredient
1 \N Egg white; beaten
1 teaspoon Cornstarch
1 tablespoon Water
½ pounds Shrimp; shelled, cleaned and cut in half; lengthwise
1 teaspoon Soy sauce
½ teaspoon Ground ginger
1 teaspoon Sugar
¼ cup Ketchup
1 pinch Salt
2 cups Vegetable oil
1 \N Bell pepper; diced 1-1/2\"
½ medium Sized carrot; peeled and thinly sliced (up to)
1 teaspoon Crushed red pepper flakes
½ teaspoon Sesame oil
\N \N Steamed rice (see recipe)

Combine egg white, cornstarch and water. Mix with shrimp. Separtely combine soy sauce, ginger, sugar, ketchup, and salt. In a wok, heat oil until smoking. Add shrimp mixture, bell pepper and carrot and quickly stir the mixture through the hot oil for 15 seconds. Immediately pour the contents of the wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food into the bowl.) Return 2 tsp.

oil to the wok. Add the shrimp and soy sauce mixtures and stir-fry for 30 seconds. Sprinkle with pepper flakes and stir-fry 30 seconds. Add sesame oil and serve immeditely.

DRAGON PALACE

SOUTH SYRACUSE, DENVER

WINE:WAN FU; SERVE WITH RICE

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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