| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
|
Egg white; beaten |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 1/2 |
lb |
Shrimp; shelled, cleaned and cut in half; lengthwise |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Ground ginger |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Ketchup |
| 1 |
pn |
Salt |
| 2 |
c |
Vegetable oil |
| 1 |
|
Bell pepper; diced 1-1/2" |
| 1/2 |
md |
Sized carrot; peeled and thinly sliced (up to) |
| 1 |
ts |
Crushed red pepper flakes |
| 1/2 |
ts |
Sesame oil |
|
|
Steamed rice (see recipe) |
INSTRUCTIONS
Combine egg white, cornstarch and water. Mix with shrimp. Separtely
combine soy sauce, ginger, sugar, ketchup, and salt. In a wok, heat oil
until smoking. Add shrimp mixture, bell pepper and carrot and quickly stir
the mixture through the hot oil for 15 seconds. Immediately pour the
contents of the wok through a strainer set over a heat-proof bowl. (You
will be draining all the oil from the food into the bowl.) Return 2 tsp.
oil to the wok. Add the shrimp and soy sauce mixtures and stir-fry for 30
seconds. Sprinkle with pepper flakes and stir-fry 30 seconds. Add sesame
oil and serve immeditely.
DRAGON PALACE
SOUTH SYRACUSE, DENVER
WINE:WAN FU; SERVE WITH RICE
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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