| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
Chinese |
Chinese, Seafood |
2 |
Servings |
INGREDIENTS
| 6 |
oz |
Fresh OR frozen, shelled and deveined shrimp |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Chopped fresh ginger root |
| 2 |
|
Scallions, cut into 2-inch lengths on the bias |
| 2 |
sm |
Sweet green peppers, cored, seeded, and sliced |
| 1/2 |
cn |
(8 oz) water chestnuts (7 to 8), sliced |
| 1 1/2 |
tb |
Dry sherry |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1/4 |
ts |
Hot red pepper flakes, OR to taste |
INSTRUCTIONS
1. In a wok or heavy skillet stir-fry the shrimp in 1 tablespoon of the
oil until pink, about 4 minutes.
2. Remove shrimp with a slotted spoon to a bowl. Add the remaining oil to
the wok and stir-fry the ginger, scallions, and peppers for 3 minutes.
3. Return the shrimp to the wok. Mix together the sherry, soy sauce,
cornstarch, and water until smooth. Stir into shrimp mixture with hot
pepper flakes and cook, stirring, until sauce thickens and coats.
From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin
Brewer, Cooking Echo, 7/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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