Hot & Sour Shrimp

• 1 lb large uncooked shrimp, peeled,deveined,butterflied
• 4 tablespoons dry sherry
• 1 tablespoon grated, peeled fresh ginger
• 12 cup chicken stock or 12 cup canned broth
• 2 tablespoons soy sauce
• 2 tablespoons catsup
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
• 1 tablespoon sugar
• 1 teaspoon oriental sesame oil
• 14 teaspoon cayenne pepper
• 6 tablespoons peanut oil
• 2 tablespoons chopped walnuts
• 3 bunches watercress, trimmed
• 2 medium bell peppers, cut into 1-inch squares
• 2 cloves garlic, minced
• 8 green onions, cut diagonally into 1-inch-long pieces

1. Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
2. Cover and refrigerate for 30 minutes.
3. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
4. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
5. Add walnuts and stir-fry for 1 minute.
6. Transfer walnuts to plate using slotted spoon.
7. Add watercress to wok and stir-fry until just wilted, about 1 minute.
8. Divide watercress among plates.
9. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
10. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
11. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
12. Spoon sauce and shrimp over watercress.
13. Sprinkle with walnuts and serve.

shrimp, sherry, ginger, chicken, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil, cayenne pepper, peanut oil, walnuts, bunches, bell peppers, garlic, green onions

Taken from www.food.com/recipe/hot-sour-shrimp-14279 (may not work)