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Title: Chinese Hoisin Shrimp
Categories: Chinese Shellfish
Yield: 1 Servings
| 1 1/2 | lb | Medium shrimp |
| 1/4 | c | Chinese Hoisin Sauce, or |
| Japanese Ten Men Djan | ||
| 1 | tb | Dark Chinese Soy Sauce |
| 1 | tb | Dry Sherry |
| 1 | tb | Minced fresh ginger (Do NOT |
| Use powdered ginger) | ||
| 1 | ts | Minced garlic |
| 6 | Scallions | |
| 1/4 | ts | Salt |
| 2 | 3 Tbs peanut oil for | |
| Cooking |
Prep: Peel and devein shrimp. Cut scallions into 1" pieces. Mix together hoisin sauce, soy sauce, and sherry.
Cooking: High heat through out the cooking process Heat wok until almost smoking. Add oil. Add ginger, garlic and salt, and stir-fry 20-30 secs., until pungent. Add shrimp and stir-fry 2-3 minutes until pink. Add scallions and stir-fry 30 seconds. Add Hoisin sauce mixture, stir-frying for another minute. Serve immediately with rice.