Stir-Fried Shrimp


2 tablespoons Cornstarch
2 tablespoons Sherry
3 slcs Fresh gingerroot, each the size of a quarter
1 teaspoon Asian, (toasted) sesame oil
teaspoon Salt
pound Medium shrimp, (about 45), shelled, leaving the tail and the first joint intact, deveined, a
4 cups Cold water
2 teaspoons Corn starch
tablespoon Chinese rice wine*, sake or
teaspoon Sugar
teaspoon Salt
2 tablespoons Peanut oil
1 Clove garlic, minced
4 Scallions, chopped
pound Bean sprouts, rinsed
1 Red pepper, sliced into 1/4-inch strips
1 small Bok choy or chinese cabbage, chopped
1 cup Snow peas


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.





1.0 servings


Saturday, February 13, 2010 - 9:32pm



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