Recipe - Shrimp With Ginger Sauce

1 Egg white; beaten
1 teaspoon Cornstarch
1 tablespoon Water
One half pound Shrimp; shelled, cleaned
and cut in half; lengthwise
1 teaspoon Soy sauce
One half teaspoon Ground ginger
1 teaspoon Sugar
One fourth cup Ketchup
1 pn Salt
2 cup Vegetable oil
1 Bell pepper; minced 11/2"
One half md Sized carrot; peeled
and thinly cut or sliced up
One half (up to)
1 teaspoon Crushed red pepper flakes
One half teaspoon Sesame oil
Steamed rice (see recipe)

Combine egg white, cornstarch and water. Mix with shrimp. Separtely
combine soy sauce, ginger, sugar, ketchup, and salt. In a wok, heat oil
until smoking. Add shrimp mixture, bell pepper and carrot and quickly stir
the mixture through the hot oil for 15 seconds. Immediately pour the
contents of the wok through a strainer set over a heatproof bowl. (You
will be draining all the oil from the food into the bowl.) Return 2 tsp.
oil to the wok. Add the shrimp and soy sauce mixtures and stirfry for 30
seconds. Sprinkle with pepper flakes and stirfry 30 seconds. Add sesame
oil and serve immeditely.

DRAGON PALACE

SOUTH SYRACUSE, DENVER

WINE:WAN FU; SERVE WITH RICE

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