| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg white |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Dry white wine |
| 1 |
lb |
Uncooked medium shrimp; peeled, deveined, |
|
|
; butterflied |
| 1 |
tb |
Catsup |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Sugar |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Onion; chopped |
| 3 |
lg |
Garlic cloves; minced |
| 2 |
ts |
Minced peeled fresh ginger |
| 24 |
|
Snow peas; strings removed |
| 2 |
ts |
Cornstarch dissolved in 2 tablespoons |
|
|
; water |
INSTRUCTIONS
Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add
shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce
and sugar in small bowl. Set aside.
Heat oil in wok or heavy large skillet over high heat. Add onion, garlic
and ginger and stir-fry until onion and garlic begin to brown, about 3
minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about
2 minutes. Add dissolved cornstarch and stir until sauce thickens.
4 appetizer servings.
Bon Appetit June 1990
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