Title: Stir-Fried Shrimp
Categories: Cklive12
Yield: 1 servings

----------------------------FOR MARINATED SHRIMP----------------------------
2 tb Cornstarch
2 tb Sherry
3 sl Fresh gingerroot; each the
-size of a
; quarter
1 ts Asian; (toasted) sesame oil
1/2 ts Salt
1 1/2 lb Medium shrimp; (about 45),
-shelled,
; leaving the tail
; and the first joint
; intact, deveined,
; and patted dry
4 c Cold water

----------------------------FOR CORNSTARCH BROTH----------------------------
1/2 c Chicken broth
2 ts Corn starch
1 1/2 tb Chinese rice wine*; sake or
-Scotch
1 ts Soy sauce
3/4 ts Sugar
3/4 ts Salt
2 tb Peanut oil
1 Clove garlic; minced
4 Scallions; chopped
1/2 lb Bean sprouts; rinsed
1 Red pepper; sliced into
; 1/4-inch strips
1 sm Bok choy or chinese cabbage;
-chopped
1 c Snow peas

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

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9207

Converted by MM_Buster v2.0l.