Sunday, March 31, 2013

Stir Fry Shrimp

This is my Mother’s recipe for Stir Fry Shrimp.


1/2 Lb Shrimp, peeled, deveined
2 teaspoons corn starch
2 tablespoons rice wine or sherry
1 egg
3 slices ginger root
1 sliced garlic clove
peanut oil
sesame oil
scallions
mushrooms
bean sprouts
bok choy
snow peas...and anything else you'd like
pasta, cooked according to directions

Sauce: 3 tablespoons rice wine, 1 tablespoon soy sauce, 1/2 cup water, 3 tablespoons oyster sauce.

Disolve corn starch in rice wine. Add egg and beat. Add shrimp and let sit in the refrigerator.

Prepare all vegetables. Prepare pasta. Fry ginger and garlic in peanut oil 1 minute, then discard ginger. Add shrimp mixture and fry 1 minute; remove. Fry chopped vegetables a few minutes. Add the sauce. Thicken with corn starch and water. Add shrimp to re-heat. Add a few drops of sesame oil for flavor. Serve over pasta.

Serves 2.

For 1-1/2 pounds of shrimp, use 2 eggs and prepare sauce to 1 cup.

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