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 |
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.