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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A quick and simple stir-fry from Chinese Cookery. Ingredients:
1/2 teaspoon rice wine |
1 teaspoon cornstarch |
1 egg white |
1 teaspoon rice wine |
1 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
1/4 teaspoon sesame oil |
1/2 teaspoon soy sauce |
1/2 teaspoon cornstarch |
1/4 cup water |
2 tablespoons chicken broth |
1/2 lb shrimp |
7 tablespoons vegetable oil |
10 green onions, chopped 1-inch lengths |
6 slices gingerroot |
1/4 cup bamboo shoot, sliced |
1/4 cup carrot, cooked |
1/3 cup cashews |
Directions:
1. Shell and devein shrimp.
2. Rinse and pat dry with a paper towel.
3. Combine marinade ingredients in a zip-lock bag.
4. Add shrimp; mix well.
5. Let stand 30 minutes.
6. Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
7. Heat 4 tablespoons oil in a wok over high heat 1 minute.
8. Pat shrimp with a paper towel.
9. Stir-fry 1 minute or until pink.
10. Remove shrimp with a slotted spoon, draining well over wok; set aside.
11. Add remaining 3 tablespoons oil to wok.
12. Heat 1 minute.
13. Stir-fry green onions and ginger root in wok until fragrant, about 1 minute.
14. Add bamboo shoots and carrot to green onions.
15. Stir-fry 1 minute.
16. Add seasoning sauce and stir-fry until sauce thickens slightly.
17. Add shrimp.
18. Stir-fry to coat with sauce.
19. Remove from heat.
20. Add roasted cashews and mix well.
21. Serve immediately.
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