Stir-fried shrimp

Yield: 1 servings

Measure Ingredient
2 tablespoons Cornstarch
2 tablespoons Sherry
3 slices Fresh gingerroot; each the size of a
\N \N ; quarter
1 teaspoon Asian; (toasted) sesame oil
½ teaspoon Salt
1½ pounds Medium shrimp; (about 45), shelled,
\N \N ; leaving the tail
\N \N ; and the first joint
\N \N ; intact, deveined,
\N \N ; 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 \N Clove garlic; minced
4 \N Scallions; chopped
½ pounds Bean sprouts; rinsed
1 \N Red pepper; sliced into
\N \N ; 1/4-inch strips
1 small Bok choy or chinese cabbage; chopped
1 cup Snow peas



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.

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