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.

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