| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp – P & D |
| 2 |
ts |
Cornstarch } |
| 1 |
ts |
Dry sherry } A |
| 1/3 |
ts |
Salt } |
| 1 |
tb |
Garlic – minced } |
| 1 |
tb |
Ginger root – minced } B |
| 1/2 |
c |
Onion – diced } |
| 3 |
tb |
Catsup } |
| 1 |
tb |
Dry sherry } C |
| 1 1/2 |
tb |
Hot chili SAUCE* } |
| 1/2 |
c |
Water } |
| 1/2 |
tb |
Cornstarch } D |
| 2/3 |
tb |
Sugar } |
| 1/2 |
ts |
Salt } |
| 2 |
c |
Cooked shrt grain wht rice |
INSTRUCTIONS
* Half as much if using Chili PASTE. Add 1 tsp salt and 1 tbsp water to the
shrimp and mix gently; let stand 10 minutes; rinse in a colander under
running water; drain and dry with paper towels; marinate the shrimp in A;
mix B, C & D separately and set aside; heat 3 tbsp oil in a preheated wok;
stir-fry the shrimp until just done and remove from wok; add 1 tbsp oil, if
needed, and heat; add B and stir-fry until fragrant; add C and stir-fry
until hot; add D and stir-fry until the mixture thickens; add the cooked
shrimp and heat through; put half the rice in each of two serving dishes;
top with the shrimp mixture. Serves 2. From Chuck Ozburn.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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