| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Chinese |
Chinese, Hot and spi, Main dishes, Seafood/she |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Sugar |
| 1 |
ts |
Red rice wine vinegar |
| 1 |
tb |
Soy sauce; dark |
| 1 |
ts |
Soy sauce; light |
| 2 |
tb |
Chicken broth |
| 3 |
ts |
Chili paste |
| 1 |
ts |
Cornstarch |
| 16 |
lg |
Shrimp |
| 5 |
|
Green onions; minced |
| 4 |
ts |
Ginger; minced |
| 4 |
|
Cloves garlic; minced |
| 4 1/2 |
tb |
Oil |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
SEASONING SAUCE
END OF SAUCE
Combine seasoning sauce ingredients in bowl. Stir to dissolve cornstarch.
Devein shrimp without shelling--or buy them that way Heat wok over high
heat till hot. Add 2 1/2 T oil and heat till hot, but not smoking. Add
shrimp and stir fry about 5 min till almost cooked. Remove Heat pan over
high heat, add 2t oil, and stir fry onions, ginger, garlic, 30 sec. Stir
seasoning sauce, and add to wok. Stir till slightly thickened. Add shrimp,
and stir till evenly coated. Turn off heat and add sesame oil and swirl.
Serve
NOTE--serve with rice, Smoked Bean Sprouts. Messy, hot and wonderful!
Recipe by: GMIM/Chinese/JRB
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Nov 22,
1998, converted by MM_Buster v2.0l.
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