Hot and Sour Shrimp with Spinach and Walnuts |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A great combination of flavours and textures. A simple meal that will tingle your taste buds. Ingredients:
1 lb uncooked shrimp, peeled,deveined and butterflied |
4 tablespoons dry sherry |
1 tablespoon grated fresh ginger |
1/2 cup chicken broth |
2 tablespoons soy sauce |
2 tablespoons ketchup |
1 tablespoon cornstarch |
1 tablespoon white vinegar |
1 tablespoon sugar |
1 teaspoon sesame oil |
1/4 teaspoon cayenne |
2 tablespoons peanut oil |
2 tablespoons chopped walnuts |
1/2 lb stemmed cleaned spinach |
2 medium red bell peppers, cut into 1 inch squares |
2 cloves garlic, minced |
8 green onions, cut diagonally into 1 inch long pieces |
2 cups enough steamed jasmine rice, to serve 4 |
Directions:
1. Combine shrimp, 2 tblsps Sherry and grated ginger in large bowl.
2. Combine, cover and refrigerate for 30 minutes.
3. Mix remaining 2 tblsps Sherry, broth, soy, ketchup, cornstarch, vinegar, sugar sesame oil and cayenne pepper in small bowl.
4. Heat 1 tblsp peanut oil in wok over high heat.
5. Add walnuts and stir fry 1 minute, until fragrant and toasted.
6. Transfer walnuts to plate with slotted spoon.
7. Add spinach to wok and fry until just wilted, about 1 minute.
8. Put spinach on a serving plate.
9. Add 1 tblsp peanut oil, bell peppers and garlic to wok, stir fry 1 minute.
10. Add shrimp mixture and onions and stir fry 1 minute longer.
11. Stir in stock/sauce mixture.
12. Cook sauce until clear and thick, about 2 minutes.
13. Spoon sauce and shrimp over spinach.
14. Sprinkle with walnuts and serve.
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