| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
My, Favorite, Recipes |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh shrimp (medium size – about 25-30 to the pound) (up to 1) |
| 1 |
tb |
Finely chopped fresh ginger root |
| 1 |
ts |
Finely chopped garlic |
| 4 |
|
Scallions (both white and green parts) cut into very small pieces (1/4" or so) |
| 1/2 |
ts |
Crushed red pepper flakes |
| 2 |
tb |
Peanut oil, approximately |
| 1 |
tb |
Chinese rice wine or pale dry sherry |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Ketchup |
| 1 |
tb |
Cornstarch dissolved in 3 Tbsp cold water or chicken stock |
INSTRUCTIONS
Shell, devein, and wash the shrimp under cold running water. Drain them
well and pat them dry. (Remember: have everything pre-measured and ready to
add, because once you start stir-frying, you cannot stop.) Preheat you wok
or skillet over very high heat. Pour in the oil, swirl it around, and
immediately add the chopped ginger, garlic, scallions, and red pepper
flakes. Stir fry for about 20 seconds. Drop in the shrimp. Continue to stir
fry until the shrimp turns pink and begins to firm up. Add the wine, soy
sauce, ketchup, sugar, and salt. Lift, toss, and stir to mix well. If the
cornstarch mixture has separated, which it undoubtedly has, stir it up to
recombine it, and add it to the ingredients in the wok. Lift, toss, and
stir constantly until the sauce has thickened and coated the shrimp with a
translucent red glaze. Serve at once with plain rice.
Posted to EAT-L Digest 31 Dec 96
Recipe by: Homemade Good News (Vol 3 No 4)
From: Sean Coate <swcoate@PEGANET.COM>
Date: Thu, 2 Jan 1997 14:17:39 -0500
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