Hot And Sour Shrimp - cooking recipe
Ingredients
-
1 lb. large uncooked shrimp, peeled and deveined
4 Tbsp. dry sherry
1 Tbsp. grated fresh ginger
1/2 c. chicken broth
2 Tbsp. soy sauce
2 Tbsp. catsup
1 Tbsp. cornstarch
1 Tbsp. rice vinegar or white vinegar
1 Tbsp. sugar
1 tsp. Oriental sesame oil
1/2 tsp. cayenne pepper
6 tsp. peanut oil
2 Tbsp. chopped walnuts
3 bunches watercress, trimmed, or 1 bunch spinach
2 medium red bell peppers, cut in 1-inch squares
2 gloves garlic, minced
8 green onions, cut in 1-inch diagonals
Preparation
-
Combine shrimp, 2 tablespoons sherry and ginger in bowl. Marinate 30 minutes.
Mix remaining sherry, chicken broth, soy sauce, catsup, cornstarch, vinegar, sugar, sesame oil and cayenne pepper in small bowl.
Heat 2 teaspoons oil in wok or heavy skillet over high heat.
Add walnuts; stir-fry 1 minute and transfer to plate, using slotted spoon.
Add watercress and stir-fry until wilted, about 1 minute.
Divide among plates.
Add 2 teaspoons oil, peppers and garlic to wok and stir-fry 1 minute. Add remaining 2 teaspoons oil, shrimp mixture and onions. Stir-fry 1 minute or until shrimp is pink.
Stir in stock mixture; cook until sauce is thick and clear, stirring frequently, about 2 minutes.
Spoon sauce and shrimp over watercress.
Sprinkle with walnuts.
Makes 4 servings, about 256 calories per serving.
Leave a comment