Stir Fried Shrimp2014-11-10
- Yield : 4 servings
- Prep Time : 45m
- Cook Time : 15m
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- 2 tablespoons corn starch
- 2 tablespoons Sherry
- 3 slices fresh gingerroot, each the size of a quarter
- 1 teaspoon Asian (toasted) sesame oil
- 1/2 teaspoon salt
- 1 1/2 pounds medium shrimp (about 45), shelled, leaving the tail and the first joint intact, deveined, and patted dry
- 4 cups cold water
- 1/2 cup chicken broth
- 2 teaspoons corn starch
- 1 1/2 tablespoons Chinese rice wine*, sake or Scotch
- 1 teaspoon soy sauce
- 3/4 teaspoons sugar
- 3/4 teaspoon salt
- 2 tablespoons peanut oil
- 1 clove garlic, minced
- 4 scallions, chopped
- 1/2 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.