Name: Ming Shrimp W/ Hot Sauce
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

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C.H. Spurgeon

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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