Hot Stir-Fried Shrimp - cooking recipe

Ingredients

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

Preparation

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.