Recipe - Fireworks Shrimp

1 pound Medium shrimp; peeled and
deveined
One half teaspoon Finely minced fresh ginger
One fourth ' cup tomato sauce
1 teaspoon Red wine vinegar
1 tablespoon Oil
One fourth pound Snow peas; trimmed
1 tablespoon Oyster sauce
1 teaspoon Sesame oil
4 Bok choy stalks; but into
11/2" pieces
2 tablespoon Cornstarch mixed with 3
Tbsp. cold water
3 Garlic cloves; finely minced
1 One half teaspoon Chili paste w/garlic
1 tablespoon Light soy sauce
One half teaspoon Sugar
3 Green onions; cut into 3"
pieces

This recipe is what I consider a real gourmet recipe. It is the recipe
which the Idaho Power sends out with their bills each month.

Cut shrimp in half lengthwise, set aside. Combine minced garlic, ginger and
chili paste in small bowl, set aside. Blend tomato sauce, oyster sauce, soy
sauce, vinegar, sesame oil and sugar in another bowl, set aside. Heat wok
to very hot. Add 1One half tsp. oil and heat. Add shrimp and stir bok choy and
green onions and stir fry until peas turn bright green. Pour tomato sauce
mixture around sides of wok. Return shrimp to wok. Stir in small amounts of
cornstarch solution to thicken. Taste and adjust seasoning. Serve
immediately. Makes four large servings.

Posted to TNT Recipes Digest by ellenmirvine@juno.com (Ellen M Irvine) on
Mar 20, 1998