Recipe - Ming Shrimp W Hot Sauce

18 lg Shrimp; peeled, deveined
Salt & pepper to taste
1 Egg white
One half teaspoon Cornstarch
2 cup Oil
1 Clove garlic; chopped
One half cup Diced onion
1 One half cup Sliced water chestnuts
One half cup Sliced mushrooms
Chopped scallions
Hot sauce

Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min.
Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp,
stirring quickly so that pieces separate. After 2 min.,drain through
colander or sieve, reserving 23 tbs. oil. Prepare the Hot Sauce. Return
reserved oil to wok. Add garlic & onion, letting them brown slightly. Add
water chestnuts, mushrooms & shrimp. Blend in Hot Sauce & flip contents of
wok for 12 min. or until everything is hot. Place on serving platter &
sprinkle w/ chopped scallions. Note: Flipping wok is better than
stirfrying since the food is not touched in any way. (See recipe for Hot
Sauce)

MING'S

YORK ROAD; BALTIMORE

WINE: WAN FU

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.