Stir-fried shrimp
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Sherry |
| 3 | slices | Fresh gingerroot; each the size of a |
| ; quarter | ||
| 1 | teaspoon | Asian; (toasted) sesame oil |
| ½ | teaspoon | Salt |
| 1½ | pounds | Medium shrimp; (about 45), shelled, |
| ; leaving the tail | ||
| ; and the first joint | ||
| ; intact, deveined, | ||
| ; and patted dry | ||
| 4 | cups | Cold water |
| ½ | cup | Chicken broth |
| 2 | teaspoons | Corn starch |
| 1½ | tablespoon | Chinese rice wine*; sake or Scotch |
| 1 | teaspoon | Soy sauce |
| ¾ | teaspoon | Sugar |
| ¾ | teaspoon | Salt |
| 2 | tablespoons | Peanut oil |
| 1 | Clove garlic; minced | |
| 4 | Scallions; chopped | |
| ½ | pounds | Bean sprouts; rinsed |
| 1 | Red pepper; sliced into | |
| ; 1/4-inch strips | ||
| 1 | small | Bok choy or chinese cabbage; chopped |
| 1 | cup | Snow peas |
Directions
FOR MARINATED SHRIMP
FOR CORNSTARCH BROTH
In a medium bowl, combine cornstarch, sherry, gingerroot, sesame oil and salt. Add shrimp, tossing the mixture to coat the shrimp well. Let them marinate, covered and chilled, for 10 minutes.
In a large sauce pan, bring the cold water to a boil, add the shrimp, discarding the marinade, and return the water to a boil. Boil the shrimp for 1½ minutes and drain them in a colander.
In a bowl , whisk together the broth, cornstarch, rice wine, soy sauce, sugar and salt. Set aside.
In a wok or large skillet, heat peanut oil over moderately high heat until hot but not smoking. Add garlic, scallions, bean sprouts, red pepper, bok choy and snow peas. Cook for 2 minutes. Stir in cornstarch broth, cook the mixture, stirring, for 2 to 3 minutes. Add shrimp and cook 1 more minute, until the vegetables are just softened and the sauce is thickened slightly.
Serve over rice or noodles.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9207 Converted by MM_Buster v2.0l.