Recipe - Stir-Fried Shrimp With Pepper Sauce ()

One half pound Fresh shrimp (medium size
about 2530 to the pound)
(up to 1)
1 tablespoon Finely chopped fresh ginger
root
1 teaspoon Finely chopped garlic
4 Scallions (both white and
green parts) cut into very
small pieces (1/4" or so)
One half teaspoon Crushed red pepper flakes
2 tablespoon Peanut oil, approximately
1 tablespoon Chinese rice wine or pale
dry sherry
2 tablespoon Soy sauce
1 teaspoon Sugar
One half teaspoon Salt
2 tablespoon Ketchup
1 tablespoon Cornstarch dissolved in 3
Tbsp cold water or chicken
stock

Shell, devein, and wash the shrimp under cold running water. Drain them
well and pat them dry. (Remember: have everything premeasured and ready to
add, because once you start stirfrying, you cannot stop.) Preheat you wok
or skillet over very high heat. Pour in the oil, swirl it around, and
immediately add the chopped ginger, garlic, scallions, and red pepper
flakes. Stir fry for about 20 seconds. Drop in the shrimp. Continue to stir
fry until the shrimp turns pink and begins to firm up. Add the wine, soy
sauce, ketchup, sugar, and salt. Lift, toss, and stir to mix well. If the
cornstarch mixture has separated, which it undoubtedly has, stir it up to
recombine it, and add it to the ingredients in the wok. Lift, toss, and
stir constantly until the sauce has thickened and coated the shrimp with a
translucent red glaze. Serve at once with plain rice.
Posted to EATL Digest 31 Dec 96

Recipe by: Homemade Good News (Vol 3 No 4)

From: Sean Coate swcoate@PEGANET.COM

Date: Thu, 2 Jan 1997 14:17:39 0500