Szechwan hot and 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini