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Crystal Wrap

Chef.at.Home's picture
Ingredients
  Wine/Dry sherry 1 Tablespoon (Shao Hsing)
  Cornstarch 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Medium shrimp 3⁄4 Pound, peeled, deveined, and diced (Raw)
  Dried black mushrooms 6
  Vegetable oil 2 Tablespoon
  Minced fresh ginger 1 Teaspoon
  Carrot 1 Small, diced
  Chicken broth 1⁄2 Cup (8 tbs)
  Zucchini 1⁄2 Small, diced
  Diced water chestnuts 1⁄2 Cup (8 tbs)
  Green onions 2 , thinly sliced (Including Tops)
  Soy sauce 2 Tablespoon
  White pepper 1⁄8 Teaspoon
  Cornstarch 1⁄2 Teaspoon, mixed
  Water 1 Teaspoon
  Toasted pine nuts/Coarsely chopped peanuts 1⁄2 Cup (8 tbs)
  Hoisin sauce 1⁄4 Cup (4 tbs)
  Iceberg lettuce leaves 8
Directions

Preparation Combine marinade ingredients in a medium bowl.
Add shrimp and stir to coat.
Set aside for 30 minutes.
Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and dice caps.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add shrimp and stir-fry for 1 1/2 minutes or until shrimp turn pink.
Remove shrimp from wok.
Add mushrooms, carrot, and broth and cook for 1 minute.
Add zucchini, water chestnuts, and green onions and cook for 1 1/2 minutes or until zucchini is crisp-tender.
Return shrimp to wok and add soy sauce and pepper.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Stir in pine nuts.
Transfer to a serving platter.
To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some shrimp mixture, wrap lettuce around filling, and eat out of hand.

Recipe Summary

Cuisine: 
Asian

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