Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg white |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Dry white wine |
| 1 pounds | Uncooked medium shrimp; peeled, deveined, |
| \N \N | ; butterflied |
| 1 tablespoon | Catsup |
| 1 tablespoon | Soy sauce |
| 2 teaspoons | Sugar |
| ¼ cup | Vegetable oil |
| 1 \N | Onion; chopped |
| 3 larges | Garlic cloves; minced |
| 2 teaspoons | Minced peeled fresh ginger |
| 24 \N | Snow peas; strings removed |
| 2 teaspoons | Cornstarch dissolved in 2 tablespoons |
| \N \N | ; water |
Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.
4 appetizer servings.
Bon Appetit June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.