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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe from a Kikkoman booklet. I haven't try it yet, but all the other recipes I've made from this booklet, turned out GREAT. So I have high hopes. Ingredients:
1 lb raw shrimp, peeled |
2 tablespoons dry sherry |
2 1/3 tablespoons cornstarch, divided |
1 teaspoon sugar, divided |
3 tablespoons light soy sauce |
2 tablespoons water |
1 tablespoon white vinegar |
2 tablespoons vegetable oil |
1/4 cup green onion, chopped |
1 teaspoon gingerroot, minced |
1 garlic clove, minced |
Directions:
1. Combine sherry, 2 ts cornstarch and 1/2 ts sugar in a medium bowl; stir in shrimp until well coated. Cover and refrigerate for 30 minutes.
2. Meanwhile combine soy sauce, water, vinegar and remaining cornstarch and sugar; set aside.
3. Heat oil in wok over high heat; add green onions, ginger and garlic and stir fry for 30 seconds.
4. Add shrimp and stir fry for 3 minutes or until pink.
5. Pour in soy sauce mixture; cook and stir until sauce thickens.
6. Garnish as desired.
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