| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Cklive12 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Sherry |
| 3 |
sl |
Fresh gingerroot; each the size of a |
|
|
; quarter |
| 1 |
ts |
Asian; (toasted) sesame oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
lb |
Medium shrimp; (about 45), shelled, |
|
|
; leaving the tail |
|
|
; and the first joint |
|
|
; intact, deveined, |
|
|
; and patted dry |
| 4 |
c |
Cold water |
| 1/2 |
c |
Chicken broth |
| 2 |
ts |
Corn starch |
| 1 1/2 |
tb |
Chinese rice wine*; sake or Scotch |
| 1 |
ts |
Soy sauce |
| 3/4 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 2 |
tb |
Peanut oil |
| 1 |
|
Clove garlic; minced |
| 4 |
|
Scallions; chopped |
| 1/2 |
lb |
Bean sprouts; rinsed |
| 1 |
|
Red pepper; sliced into |
|
|
; 1/4-inch strips |
| 1 |
sm |
Bok choy or chinese cabbage; chopped |
| 1 |
c |
Snow peas |
INSTRUCTIONS
FOR MARINATED SHRIMP
FOR CORNSTARCH BROTH
In a medium bowl, combine cornstarch, sherry, gingerroot, sesame oil and
salt. Add shrimp, tossing the mixture to coat the shrimp well. Let them
marinate, covered and chilled, for 10 minutes.
In a large sauce pan, bring the cold water to a boil, add the shrimp,
discarding the marinade, and return the water to a boil. Boil the shrimp
for 1 1/2 minutes and drain them in a colander.
In a bowl , whisk together the broth, cornstarch, rice wine, soy sauce,
sugar and salt. Set aside.
In a wok or large skillet, heat peanut oil over moderately high heat until
hot but not smoking. Add garlic, scallions, bean sprouts, red pepper, bok
choy and snow peas. Cook for 2 minutes. Stir in cornstarch broth, cook the
mixture, stirring, for 2 to 3 minutes. Add shrimp and cook 1 more minute,
until the vegetables are just softened and the sauce is thickened slightly.
Serve over rice or noodles.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9207
Converted by MM_Buster v2.0l.
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