| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
Asian |
Asian, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Large Shrimp (Shelled) SHRIMP MARINADE– |
| 1/2 |
lg |
Egg |
| 1 |
ts |
Tapioca Starch |
| 1/8 |
ts |
Black Pepper |
| 1 |
ts |
Sesame Oil (Kadoya) |
| 1 |
ts |
Soy Sauce |
|
|
Pearl River Bridge (light) |
| 1 |
ts |
Rice Wine STIR-FRY– |
| 2 |
|
Slices Ginger finely slice |
| 3 |
|
Garlic cloves finely chop |
| 2 |
|
Green Onions finely chop |
|
|
White part only |
| 1 |
tb |
Hot Bean Paste |
| 4 |
tb |
Tomato Ketchup |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Rice Wine |
| 1 |
ts |
Tapioca Starch |
| 1/4 |
c |
Water |
| 1 |
c |
Peanut Oil |
INSTRUCTIONS
1. Heat Wok , add in oil, when oil is hot add in marinated shrimp, give it
a good stir. When it is slightly pink, dish out and drain well. 2. Leaving
3 tb of oil in Wok, add in ginger , green onion, and garlic. Stir well. Let
it get fragrant, add hot bean paste, ketchup and pour back shrimp. Stir
well again. 3. Add in sugar, sizzle in wine, thicken with tapioca mixture.
4. Add in chopped green onions.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”