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Prep Time: 25 Minutes Cook Time: 9 Minutes |
Ready In: 34 Minutes Servings: 4 |
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This was printed in the R.S.V.P. section of a March 1982 Bon Appetit. The recipe was requested from the House of Hunan in Terre Haute,Indiana. Ingredients:
1 tablespoon cornstarch |
1 teaspoon salt |
1/2 teaspoon sugar |
1 cup cold water |
1 teaspoon shaohsing rice wine or 1 teaspoon sherry wine |
1 small garlic clove, minced |
1/2 teaspoon sesame oil |
1/2 teaspoon vinegar |
fresh ground pepper |
1/4 cup vegetable oil |
1/4 cup pine nuts |
12 jumbo shrimp, shelled and deveined (about 1 lb.) |
1 cup thinly sliced carrot |
4 ounces snow peas |
4 ounces water chestnuts, diced |
12 dried shiitake mushrooms, soaked 20 minutes in hot water, drained, patted dry, stemmed and cut into thirds |
Directions:
1. Combine cornstarch, salt and sugar in small bowl.
2. Add water,wine,garlic,sesame oil,vinegar and pepper and mix well.
3. Heat vegetable oil in wok or large skillet over high heat.
4. Add pine nuts and fry until golden brown, about 2 minutes.
5. Transfer to small bowl using slotted spoon.
6. Add shrimp and carrots to wok and stir-fry 1 to 2 minutes.
7. Add snow peas,water chestnuts and mushrooms and stir fry about 3 minutes.
8. Drain off any excess oil.
9. Restir cornstarch mixture and add to wok.
10. Cook, stirring, until sauce is thickened,about 2 minutes.
11. Transfer to heated platter, sprinkle with pine nuts and serve.
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