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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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I always double the sauce ingredients and serve this over rice and really enjoy the Asian flavor. This can also be used as an appetizer. Ingredients:
1 lb medium raw shrimp |
2 tablespoons dry sherry |
2 1/2 teaspoons cornstarch, divided |
1 teaspoon sugar, divided |
3 tablespoons soy sauce, low sodium |
2 tablespoons water |
1 tablespoon white vinegar |
2 tablespoons vegetable oil |
1/4 cup chopped green onion, with tops |
1 teaspoon fresh gingerroot, minced |
1 garlic clove, minced |
Directions:
1. Peel and devein shrimp, leaving the tails on.
2. Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
3. Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
4. Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
5. Add shrimp, stir fry 3 minutes, or until pink.
6. Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
7. Garnish as desired, and serve as desired.
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