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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe taken from Wok With Yan published in 1981 Stephen Yan is a chef from Burnaby, B.C., Canada . I doubled the sauce and the ingredient amounts reflect this change. We really enjoyed the taste. Ingredients:
1 lb large shrimp, shelled and deveined |
1/2 teaspoon salt |
1 teaspoon tapioca starch or 1 teaspoon cornstarch |
1 tablespoon rice wine or 1 tablespoon dry sherry |
2 tablespoons peanut oil, divided |
1 cup snow peas |
1 small red pepper, cubed |
1 small green pepper, cubed |
1 small onion, wedged |
2 stalks green onions, cut to 1-inch length |
1/2 teaspoon minced ginger |
1/4 teaspoon minced garlic |
1/2 teaspoon salt |
3/4 teaspoon sugar |
1 drop sesame seed oil (use more drops to taste) |
2 teaspoons tapioca starch or 2 teaspoons cornstarch |
1/2 cup water |
Directions:
1. Marinate shrimps with 1/2 teaspoons salt and 1 teaspoons tapioca starch or cornstarch for 10 minutes.
2. Heat wok, add 1 tablespoons peanut oil and brown ginger, garlic; then add shrimps and saute for 2 minutes at light heat. Sprinkle with 1 tablespoons rice wine or dry sherry. Remove and set aside.
3. Once more, heat wok and add 1 tablespoon peanut oil. Stir fry all vegetables. Return shrimps to wok.
4. Add sauce and cook until boiling and thickened.
5. Serve over rice or your choice of chinese noodles.
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