Recipe - Stir-Fried Shrimp With Peppers

6 ounce Fresh OR frozen, shelled and
deveined shrimp
2 tablespoon Vegetable oil
1 tablespoon Chopped fresh ginger root
2 Scallions, cut into 2inch
lengths on the bias
2 small Sweet green peppers, cored,
seeded, and cut or sliced up
One half cn (8 oz) water chestnuts (7 to
8), cut or sliced up
1 One half tablespoon Dry sherry
1 One half tablespoon Soy sauce
1 teaspoon Cornstarch
2 tablespoon Water
One fourth teaspoon Hot red pepper flakes, OR to
taste

1. In a wok or heavy skillet stirfry the shrimp in 1 tablespoon of the
oil until pink, about 4 minutes.

2. Remove shrimp with a slotted spoon to a bowl. Add the remaining oil to
the wok and stirfry the ginger, scallions, and peppers for 3 minutes.

3. Return the shrimp to the wok. Mix together the sherry, soy sauce,
cornstarch, and water until smooth. Stir into shrimp mixture with hot
pepper flakes and cook, stirring, until sauce thickens and coats.

From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
Little, Brown and Company, Boston. 1985 ISBN 0316359793 Shared by: Karin
Brewer, Cooking Echo, 7/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini