| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 16 |
lg |
Shrimp |
| 5 |
|
Green onions; minced |
| 4 |
ts |
Ginger; minced |
| 4 |
|
Cloves garlic; minced |
| 4 1/2 |
tb |
Oil |
| 1 |
ts |
Sesame oil |
| 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 |
INSTRUCTIONS
SEASONING SAUCE
Date: Thu, 11 Apr 1996 19:50:47 -0400
From: JoniRB@aol.com
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!
CHILE-HEADS DIGEST V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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