Stir-Fried Shrimp

• 2 tablespoons cornstarch
• 2 tablespoons sherry
• 3 gingerroot slcs Fresh, each the size of a quarter
• toasted sesame oil 1 teaspoon Asian
• 1 teaspoon salt
• 1 pound medium shrimp about 45, shelled, leaving the tail and the first joint intact, deveined, a
• 4 cups cold water
• 1 cup chicken broth
• 2 teaspoons corn starch
• 1 tablespoon chinese rice wine or *, sake
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons peanut oil
• 1 clove garlic minced
• 4 scallions chopped
• 1 pound bean sprouts rinsed
• 1 red pepper sliced into 1/4-inch strips
• 1 bok choy small, or chinese cabbage, chopped
• 1 cup snow peas

1. 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.
2. 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.
3. In a bowl , whisk together the broth, cornstarch, rice wine, soy sauce, sugar and salt. Set aside.
4. 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.
5. Serve over rice or noodles.

cornstarch, sherry, gingerroot slcs, sesame oil, salt, shrimp, cold water, chicken broth, corn starch, chinese rice wine, soy sauce, sugar, salt, peanut oil, garlic, scallions, red pepper, choy, snow peas

Taken from www.yummly.com/recipe/Stir-Fried-Shrimp-1672586 (may not work)