| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | lb | Medium shrimp, raw |
| 1 | 1-inch piece fresh ginger | |
| 1 | t | Salt |
| 9 | Cloves garlic | |
| 4 | Scallions | |
| 1 | T | Cornstarch |
| 2 | T | Water |
| 2 | T | Peanut oil |
| 1 | T | Chinese rice wine, preferred |
| or cooking sherry | ||
| 3 | T | Peanut oil |
| 2 | t | HOT pepper paste |
| 2 | T | Soy sauce |
| 1/2 | c | Water |
| 1 1/4 | t | Granulated sugar |
| 1 1/4 | t | Rice wine vinegar |
INSTRUCTIONS
Sorry so long in answering this so will post to the list also. I was
mistaken in that it is not in the Frugal Gourmets book but MRS.
CHIANG'S " The Szechwan Cookbook - Szechwan Home Cooking". The actual
recipe calls for shrimp. I will send her original recipe. I have used
skinless/boneless chicken breast cut to the size of medium shrimp in
this recipe with great results. Now on to the recipe: Rinse the shrimp
well under running water. Pull off their legs, but leave the shells
on. Using scissors, cut a slit halfway up the back of the shell. (This
will allow the marinade & cooking sauce to penetrate the shrimp more
easily.) Put shrimp on a plate. Peel the ginger, then chopp into tiny
pieces, then sprinkle 1 teaspoon of the chopped ginger & the salt
evenly over the shrimp, then set aside for at least 15 minutes. {1-2
hours is much better in my opinion} Peel & chop the garlic into
pieces the size of raw rice. Clean the scallions, then slice them,
both the white & half of the green, crosswise into small pieces about
1/8 inch long. Combine the cornstarch & water in a small bowl & set
aside. Cooking Heat your wok over a moderately high flame for 15 -30
seconds, then add the 2 tablespoons of oil. It shouldbe hot enough to
cook with when the first tiny bubbles form & a few small wisps of
smoke appear. When the oil is ready, add the shrimp & stir fry for 45
seconds, using your cooking shovel or spoon in a scooping motion to
toss the shrimps so they are all exposed to the hot oil. Pourin the
wine, cover the wok, & let the shrimp continue to cook for another 45
seconds; by that time they should have stiffened & turned a little
pink. Take them out of the wok & set aside. Wipe out the wok with
paper towels, then reheat it over a moderate flame. Pour in the fresh
3 tablespoons of oil. When it is hot enough to cook with, toss in the
chopped garlic & remaining chopped ginger. Stir fry the garlic &
ginger vigorously{or they burn real fast} for 30 seconds, then reduce
the flame a little & stir in the hot pepper paste, soy sauce, water,
sugar, & vinegar. Return the shrimp to the wok, along with the
scallions, stir. Cover the wok, return flame to moderately high & let
cook for 2 minutes. Stir the cornstarch & water to make sure it's well
blended & not lumpy, then pour the mixture into the wok. Continue to
stir fry until the sauce becomes thick & clear; this should only take
about 15 - 30 seconds. Serve immediately. Posted to CHILE-HEADS
DIGEST V4 #128 by "Chris" <cea260@airmail.net> on Sep 18, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1122
Calories From Fat: 635
Total Fat: 72.3g
Cholesterol: 571.5mg
Sodium: 5978.5mg
Potassium: 872.4mg
Carbohydrates: 38.3g
Fiber: 1.7g
Sugar: 6.8g
Protein: 65.9g