Hot Stir-Fried Shrimp
- 24 large shrimp
- 5 Tbsp. peanut oil
- 8 green onions (with tops), chopped
- 3 dried small red chilies, broken
- 2 large cloves garlic, crushed
- 2 Tbsp. fresh ginger root, crushed
- 1/2 c. water chestnuts, sliced
- 10 Tbsp. cornstarch
- 10 Tbsp. sherry
- 10 Tbsp. soy sauce
- 1 1/2 tsp. salt
- 2 1/2 tsp. powdered ginger
- 4 c. hot cooked brown rice
- Clean and butterfly the shrimp.
- In
- a medium size bowl, combine 4 tablespoons each of the cornstarch, sherry and soy sauce. Add 1 teaspoon of the salt and 1 teaspoon powdered ginger. Put in the shrimp and marinate in the mixture for 20 minutes. Heat peanut oil in wok until very hot. Add crushed fresh ginger root and garlic and cook until brown. Discard ginger root and garlic but keep the oil in the wok. Drain shrimp and reserve marinade. To the reserved marinade, add the remaining 6 tablespoons each of the cornstarch, sherry and soy sauce, the remaining 1/2 teaspoon salt and 1 1/2 teaspoons powder ginger.
- In hot oil, stir-fry shrimp for 2 minutes until opaque.
- Add green onions and dried peppers.
- Cook 1 minute. Add marinade and water chestnuts. Cook 3 minutes until sauce thickens. Do not overcook shrimp. Serve over hot rice.
- Serves 6.
shrimp, peanut oil, green onions, red chilies, garlic, fresh ginger root, water chestnuts, cornstarch, sherry, soy sauce, salt, powdered ginger, hot cooked brown rice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=335468 (may not work)