| 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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