Stir-Fried Shrimp

Photo: flickr user mia3mom

Ingredients

2 tablespoons Cornstarch

2 tablespoons Sherry

3 slcs Fresh gingerroot, each the size of a quarter

1 teaspoon Asian, (toasted) sesame oil

teaspoon Salt

pound Medium shrimp, (about 45), shelled, leaving the tail and the first joint intact, deveined, a

4 cups Cold water

cup Chicken broth

2 teaspoons Corn starch

tablespoon Chinese rice wine*, sake or

1 teaspoon Soy sauce

teaspoon Sugar

teaspoon Salt

2 tablespoons Peanut oil

1 Clove garlic, minced

4 Scallions, chopped

pound Bean sprouts, rinsed

1 Red pepper, sliced into 1/4-inch strips

1 small Bok choy or chinese cabbage, chopped

1 cup Snow peas

Preparation

In a medium bowl, combine cornstarch, sherry, gingerroot, sesame oil and salt. Add shrimp, tossing the mixture to coat the shrimp well. Let them marinate, covered and chilled, for 10 minutes.

In a large sauce pan, bring the cold water to a boil, add the shrimp, discarding the marinade, and return the water to a boil. Boil the shrimp for 1 1/2 minutes and drain them in a colander.

In a bowl , whisk together the broth, cornstarch, rice wine, soy sauce, sugar and salt. Set aside.

In a wok or large skillet, heat peanut oil over moderately high heat until hot but not smoking. Add garlic, scallions, bean sprouts, red pepper, bok choy and snow peas. Cook for 2 minutes. Stir in cornstarch broth, cook the mixture, stirring, for 2 to 3 minutes. Add shrimp and cook 1 more minute, until the vegetables are just softened and the sauce is thickened slightly.

Serve over rice or noodles.

Yield: 4 servings