Recipe - Stir-Fried Shrimp

FOR MARINATED SHRIMP
2 tablespoon Cornstarch
2 tablespoon Sherry
3 sl Fresh gingerroot; each the
size of a
; quarter
1 teaspoon Asian; (toasted) sesame oil
One half teaspoon Salt
1 One half pound Medium shrimp; (about 45),
shelled,
; leaving the tail
; and the first joint
; intact, deveined,
; and patted dry
4 cup Cold water

FOR CORNSTARCH BROTH
One half cup Chicken broth
2 teaspoon Corn starch
1 One half tablespoon Chinese rice wine*; sake or
Scotch
1 teaspoon Soy sauce
Three fourths teaspoon Sugar
Three fourths teaspoon Salt
2 tablespoon Peanut oil
1 Clove garlic; minced
4 Scallions; chopped
One half pound Bean sprouts; rinsed
1 Red pepper; cut or sliced up into
; 1/4inch strips
1 small Bok choy or chinese cabbage;
chopped
1 cup Snow peas

In a medium bowl, combine cornstarch, sherry, gingerroot, sesame oil and
salt. Add shrimp, tossing the mixture to coat the shrimp well. Let them
marinate, covered and chilled, for 10 minutes.

In a large sauce pan, bring the cold water to a boil, add the shrimp,
discarding the marinade, and return the water to a boil. Boil the shrimp
for 1 One half minutes and drain them in a colander.

In a bowl , whisk together the broth, cornstarch, rice wine, soy sauce,
sugar and salt. Set aside.

In a wok or large skillet, heat peanut oil over moderately high heat until
hot but not smoking. Add garlic, scallions, bean sprouts, red pepper, bok
choy and snow peas. Cook for 2 minutes. Stir in cornstarch broth, cook the
mixture, stirring, for 2 to 3 minutes. Add shrimp and cook 1 more minute,
until the vegetables are just softened and the sauce is thickened slightly.

Serve over rice or noodles.

Yield: 4