Spicy Stir-Fried Shrimp With Yellow Summer Squash

• 2 pounds shrimp, peeled
• Coarse salt
• 2 egg whites
• 2 tablespoons cornstarch mixed to a paste with 2 tablespoons dry sherry
• 4 tablespoons dry sherry
• 1 teaspoon sugar
• 3 teaspoons wine vinegar
• 3 tablespoons soy sauce
• 2 to 3 teaspoons hot chili pepper sauce (according to taste)
• 4 tablespoons peanut oil
• 6 scallions, chopped (white and green part)
• 3 tablespoons ginger root, minced
• 1 clove garlic, minced
• 4 cups yellow squash or zucchini, diced
• 2 tablespoons chives
• 3/4 cup pine nuts, toasted

1. Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt.
2. Rinse and repeat this procedure twice.
3. Rinse, drain and pat dry.
4. In bowl large enough to hold the shrimp, combine the egg whites with the cornstarch sherry mixture.
5. Beat together and add the shrimp.
6. Coat with the mixture and marinate in the refrigerator at least an hour.
7. In a small bowl, combine the ingredients for the sauce: Sherry, sugar, vinegar, soy sauce and hot chili pepper sauce.
8. Mix and set aside.
9. When ready to cook, place the wok over high heat.
10. Add two tablespoons peanut oil.
11. Remove the shrimp from the marinade with a slotted spoon.
12. Saute for one minute.
13. Remove and set aside.
14. Add the remaining oil to the wok and stir-fry the scallions, ginger root and garlic for one minute.
15. Add the squash, stir-fry for a few seconds, then add the sauce and the shrimp.
16. Stir-fry for a few more seconds, remove from heat, sprinkle with chives and pine nuts and serve.

shrimp, salt, egg whites, cornstarch mixed, sherry, sugar, wine vinegar, soy sauce, hot chili pepper sauce, peanut oil, scallions, ginger root, clove garlic, yellow squash, chives, pine nuts

Taken from cooking.nytimes.com/recipes/4294 (may not work)