CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Eggs, Grains |
Baltimore |
Seafood |
6 |
Servings |
INGREDIENTS
18 |
lg |
Shrimp; peeled, deveined |
|
|
Salt & pepper to taste |
1 |
|
Egg white |
1/2 |
ts |
Cornstarch |
2 |
c |
Oil |
1 |
|
Clove garlic; chopped |
1/2 |
c |
Diced onion |
1 1/2 |
c |
Sliced water chestnuts |
1/2 |
c |
Sliced mushrooms |
|
|
Chopped scallions |
|
|
Hot sauce |
INSTRUCTIONS
Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min.
Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp,
stirring quickly so that pieces separate. After 2 min.,drain through
colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return
reserved oil to wok. Add garlic & onion, letting them brown slightly. Add
water chestnuts, mushrooms & shrimp. Blend in Hot Sauce & flip contents of
wok for 1-2 min. or until everything is hot. Place on serving platter &
sprinkle w/ chopped scallions. Note: Flipping wok is better than
stir-frying since the food is not touched in any way. (See recipe for Hot
Sauce)
MING'S
YORK ROAD; BALTIMORE
WINE: WAN FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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