Szechwan hot & sour shrimp
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium-size raw shrimp, shelled and deveined |
| 1 | tablespoon | Dry sherry |
| 3 | tablespoons | Salad oil |
| 3 | Cloves garlic, minced | |
| 1½ | tablespoon | Minced fresh ginger |
| ¼ | teaspoon | Crushed red pepper |
| 2 | larges | Stalks celery, cut in |
| ½ | Inch thick slices | |
| ½ | cup | Sliced bamboo shoots |
| 2 | Whole green onions, thinly sliced Cooking sauce - | |
| ¼ | cup | Vinegar |
| 2 | tablespoons | Soy sauce |
| 5 | teaspoons | Sugar |
| 2 | teaspoons | Cornstarch |
Directions
Toss shrimp with sherry. Prepare cooking sauce by combining all ingredients and set aside. Heat a wok or wide frying pan over high heat. When pan is hot, add 1½ T of the oil. When oil begins to heat, add garlic, ginger and red pepper. Stir once, add shrimp and stir-fry until they turn pink (about 3 minutes). Remove from pan.
Heat the remaining 1 ½ T oil. Add celery and bamboo shoots and stir-fry for one minute. Stir cooking sauce, then add to pan along with shrimp and green onion. Cook, stirring, until sauce bubbles and thickens.