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Prep Time: 5 Minutes Cook Time: 32 Minutes |
Ready In: 37 Minutes Servings: 7 |
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Ingredients:
1 lb large uncooked shrimp, peeled,deveined,butterflied |
4 tablespoons dry sherry |
1 tablespoon grated, peeled fresh ginger |
1/2 cup chicken stock or 1/2 cup canned broth |
2 tablespoons soy sauce |
2 tablespoons catsup |
1 tablespoon cornstarch |
1 tablespoon rice vinegar or 1 tablespoon white wine vinegar |
1 tablespoon sugar |
1 teaspoon oriental sesame oil |
1/4 teaspoon cayenne pepper |
6 tablespoons peanut oil |
2 tablespoons chopped walnuts |
3 bunches watercress, trimmed |
2 medium bell peppers, cut into 1-inch squares |
2 cloves garlic, minced |
8 green onions, cut diagonally into 1-inch-long pieces |
Directions:
1. Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
2. Cover and refrigerate for 30 minutes.
3. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
4. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
5. Add walnuts and stir-fry for 1 minute.
6. Transfer walnuts to plate using slotted spoon.
7. Add watercress to wok and stir-fry until just wilted, about 1 minute.
8. Divide watercress among plates.
9. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
10. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
11. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
12. Spoon sauce and shrimp over watercress.
13. Sprinkle with walnuts and serve.
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