Recipe for Ming Shrimp With Hot Sauce


18 large shrimp, peeled & deveined
1 salt & pepper; to taste
1 egg white
1/2 teaspoon cornstarch
2 cup oil
1 garlic clove; chopped
1/2 cup diced onion
1 1/2 cup sliced water chestnuts
1/2 cup sliced mushrooms
1 chopped scallions
1 hot sauce (see recipe)


Marinate the shrimp in salt, pepper, egg white, & cornstarch for 30 minutes. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, drain through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic & onion, letting them brown slightly. Add water chestnuts, mushrooms & shrimp. Blend in Hot Sauce & flip contents of wok for 1-2 minutes or until everything is hot. Place on serving platter & sprinkle with chopped scallions.

Note: Flipping wok is better than stir-frying since the food is not touched in any way.

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