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.
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|