Hot and Sour Shrimp with Spinach and Walnuts

• 1 lb uncooked shrimp, peeled,deveined and butterflied
• 4 tablespoons dry sherry
• 1 tablespoon grated fresh ginger
• 12 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon cornstarch
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 14 teaspoon cayenne
• 2 tablespoons peanut oil
• 2 tablespoons chopped walnuts
• 12 lb stemmed cleaned spinach
• 2 medium red bell peppers, cut into 1 inch squares
• 2 cloves garlic, minced
• 8 green onions, cut diagonally into 1 inch long pieces
• 2 cups enough steamed jasmine rice, to serve 4

1. Combine shrimp, 2 tblsps Sherry and grated ginger in large bowl.
2. Combine, cover and refrigerate for 30 minutes.
3. Mix remaining 2 tblsps Sherry, broth, soy, ketchup, cornstarch, vinegar, sugar sesame oil and cayenne pepper in small bowl.
4. Heat 1 tblsp peanut oil in wok over high heat.
5. Add walnuts and stir fry 1 minute, until fragrant and toasted.
6. Transfer walnuts to plate with slotted spoon.
7. Add spinach to wok and fry until just wilted, about 1 minute.
8. Put spinach on a serving plate.
9. Add 1 tblsp peanut oil, bell peppers and garlic to wok, stir fry 1 minute.
10. Add shrimp mixture and onions and stir fry 1 minute longer.
11. Stir in stock/sauce mixture.
12. Cook sauce until clear and thick, about 2 minutes.
13. Spoon sauce and shrimp over spinach.
14. Sprinkle with walnuts and serve.

shrimp, sherry, ginger, chicken broth, soy sauce, ketchup, cornstarch, white vinegar, sugar, sesame oil, cayenne, peanut oil, walnuts, spinach, red bell peppers, garlic, green onions, jasmine rice

Taken from www.food.com/recipe/hot-and-sour-shrimp-with-spinach-and-walnuts-62207 (may not work)