INGREDIENTS

INSTRUCTIONS

This excellent recipe is a relatively quick and easy dish worthy of
gracing any restaurant's menu.  My roommate fixed it last night for
three people. It disappeared almost immediately.  Although it says
that it serves four I'd say that it's about two healthy servings.  Or
maybe that's just because I'm such a glutton.  Spinach would be an
excellent substitution for the watercress that the recipe calls for.
Any kind of nut could be used instead of walnuts.  And rice of
course...  A light marinade of Sherry and ginger flavors the shrimp,
which are  stir-fried with ted bell peppers and green onions.
Watercress makes a  colorful bed for the shrimp.  Offer lemon iced tea
to go with the  meal. [Or any good beer.  S.C.]  Combine shrimp, 2
tablespoons Sherry and grated ginger in large bowl.  Cover and
refrigerate for 30 minutes.  Mix remaining 2 tablespoons  Sherry,
chicken stock, soy sauce, catsup, cornstarch, rice vinegar,  sugar,
sesame oil and cayenne pepper in small bowl.  Heat 2 teaspoons peanut
oil in wok or heavy large skillet over high  heat. Add walnuts and
stir-fry for 1 minute.  Transfer walnuts to  plate using slotted spoon.
Add watercress to wok and stir-fry until  just wilted, about 1 minute.
Divide watercress among plates.  Add 2  teaspoons peanut oil, bell
peppers and garlic to wok and stir-fry for  1 minute. Add remaining 2
teaspoons peanut oil, shrimp mixture and  onions and stir- fry for 1
minute. Stir stock mixture, add to wok and  cook sauce until clear and
thick, stirring frequently, 2 minutes.  Spoon sauce and shrimp over
watercress.  Sprinkle with walnuts and  serve.  NOTE:  I used Jufran
sauce rather than catsup.  Jufran is a Philippino  sauce that's looks
and tastes much like catsup.  It's made from  bananas and other stuff,
however and has a more complex and  interesting taste. I use it in
place of catsup in many recipes as  well as on hamburgers, hot dogs and
corn dogs.  It comes in both mild  and hot forms.  The mild is not too
hot++somewhat like a spicy  catsup.  The hot stuff is much hotter,
although not intolerably so.  If you use this, be prudent about how
much cayenne you use, at least  the first time until you can see how
they balance out.  Makes four servings; about 265 calories per serving.
Bon Appetit, February, 1991.  Posted by Stephen Ceideburg; January 20
1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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