Stir-Fried Shrimp

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Stir-Fried Shrimp Ingredients

FOR MARINATED SHRIMP	1/2 c Chicken broth
2 tb Cornstarch	2 ts Corn starch
2 tb Sherry	1 1/2 tb Chinese rice wine*; sake or
3 sl Fresh gingerroot; each the	1 ts Soy sauce
; quarter	3/4 ts Sugar
1 ts Asian; (toasted) sesame oil	3/4 ts Salt
1/2 ts Salt	2 tb Peanut oil
1 1/2 lb Medium shrimp; (about 45),	1 Clove garlic; minced
; leaving the tail	4 Scallions; chopped
; and the first joint	1/2 lb Bean sprouts; rinsed
; intact, deveined,	1 Red pepper; sliced into
; and patted dry	; 1/4-inch strips
4 c Cold water	1 sm Bok choy or chinese cabbage;
FOR CORNSTARCH BROTH	1 c Snow peas

Instructions for Stir-Fried Shrimp

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.

Main Ingredient: ShrimpCuisine: Uncategorized

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