Hot And Sour Shrimp With Watercress And Walnutsethnic, fish, main dish 1 lb large uncooked shrimp; peeled, deveined and butt 4 tablespoon dry sherry 1 tablespoon fresh ginger; peeled and grated 1/2 cup chicken stock 2 tablespoon soy sauce 2 tablespoon catsup 1 tablespoon cornstarch 1 tablespoon rice vinegar 1 tablespoon sugar 1 teaspoon sesame oil 1/4 teaspoon cayenne pepper 6 teaspoon peanut oil 2 tablespoon walnuts; chopped 3 bunch watercress; trimmed 2 medium red bell peppers; cut into 1 squares 2 cloves garlic; minced 8 green onions; cut diagonally into 1 pie Combine shrimp, 2 tb Sherry and grated ginger in a large bowl. Cover and refrigerate 30 minutes. Mix remaining 2 tb Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in a small bowl. Heat 2 ts peanut oil in a wok or heavy skillet over high heat. Add walnuts and stir-fry 1 minute. Transfer walnuts to a plate using a slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 ts peanut oil, bell peppers and garlic to wok and stir-fry 1 minute. Add remaining 2 ts peanut oil, shrimp mixture and onions and stir-fry 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, about 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve. Offer Lemon Ice Tea with the meal. Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA |
