Title: Ming Shrimp W/ Hot Sauce B1
Categories: Chinese Seafood
Yield: 6 Servings
| 18 | lg | SHRIMP,PEELED & DEVEINED |
| | | SALT & PEPPER TO TASTE |
| 1 | | EGG WHITE |
| 1/2 | ts | CORNSTARCH |
| 2 | c | OIL |
| 1 | | CLOVE GARLIC,CHOPPED |
| 1/2 | c | DICED ONION |
| 1 1/2 | c | SLICED WATER CHESTNUTS |
| 1/2 | c | SLICED MUSHROOMS |
| | | CHOPPED SCALLIONS |
| | | HOT SAUCE |
Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min.
Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp,
stirring quickly so that pieces separate. After 2 min.,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 min. or until everything is hot. Place on serving platter &
sprinkle w/ chopped scallions. Note: Flipping wok is better than
stir-frying since the food is not touched in any way. (See recipe for Hot
Sauce) Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S
Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU