Recipe courtesy of Gourmet Magazine
Stir Fried Shrimp
- Level: Easy
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
For marinated shrimp:
2 tablespoons corn starch
2 tablespoons Sherry
3 slices fresh gingerroot, each the size of a quarter
1 teaspoon Asian (toasted) sesame oil
1/2 teaspoon salt
1 1/2 pounds medium shrimp (about 45), shelled, leaving the tail and the first joint intact, deveined, and patted dry
4 cups cold water
For cornstarch broth:
1/2 cup chicken broth
2 teaspoons corn starch
1 1/2 tablespoons Chinese rice wine*, sake or Scotch
1 teaspoon soy sauce
3/4 teaspoons sugar
3/4 teaspoon salt
2 tablespoons peanut oil
1 clove garlic, minced
4 scallions, chopped
1/2 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
Directions
- 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.
